Salmon Piccata
with roasted cauliflower and green beans

Name: Salmon Piccata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 1 Tbsp Parsley, chopped; 1 1/2 lb Salmon fillets; 6 Tbsp + 1 Tbsp Almond flour; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Oil, cooking; 1/2 tsp Oregano, dried; 1 1/2 cups Stock, any type; 2 1/2 Tbsp Lemon juice; 2 Tbsp Capers, drained; 4 Tbsp Ghee; 1 lb Green beans, trimmed; 16 oz Cauliflower florets; 1/4 tsp Red pepper flakes; 2 tsp Vinegar, balsamic; 2 Tbsp Oil, cooking

Active: 45 Total: 45

Original GF Paleo Vegetarian

Chicken piccata is more well-known, but the flavors of piccata sauce, made with lemon juice and capers, are a perfect match for fish. This is a revised version of an older recipe that featured tilapia - feel free to use any type of fish you prefer.

Ingredients

Metric

Servings:

Salmon Piccata:

Shallots - 2 cloves , diced
Parsley - 1 Tbsp , chopped
Salmon fillets - 1 1/2 lb
Almond flour - 6 Tbsp + 1 Tbsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Oil, cooking - 2 Tbsp
Oregano, dried - 1/2 tsp
Stock, any type - 1 1/2 cups
Lemon juice - 2 1/2 Tbsp
Capers - 2 Tbsp , drained
Ghee - 4 Tbsp

Roasted Balsamic Cauliflower and Green Beans:

Green beans - 1 lb , trimmed
Cauliflower florets - 16 oz
Red pepper flakes - 1/4 tsp
Vinegar, balsamic - 2 tsp
Oil, cooking - 2 Tbsp

Prep

Green beans / Cauliflower / Shallots - (If prepping before cooking, get oven heating first.) Prep as directed. Combine green beans and cauliflower. Store shallots separately. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 3 days ahead)
Salmon - Rinse and pat dry. Season with some salt and pepper.
Prepare breading - Combine first portion of almond flour, salt, and pepper in a baking dish or shallow bowl.

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Make

Heat oven to 425F / 218C.
Toss green beans and cauliflower with red pepper flakes, vinegar, oil (portion for vegetables), and some salt and pepper. Spread out onto a sheet pan and roast until tender and golden brown in spots, ~20 minutes, shaking the pan halfway through cooking.
While green beans and cauliflower roast, dredge salmon in almond flour mixture, shaking off any excess.
Heat a large skillet or saute pan over medium-high heat. Add oil (portion for salmon) and then arrange fish in heated oil. (Note: Cook salmon in batches if the pan cannot hold all of the fish at one time.)
Cook fish on both sides until golden brown and cooked through, 6 to 10 minutes total, depending on thickness. Set salmon aside on a plate.
Return to heated pan (if the pan looks dry, add a splash of oil) and add second portion of almond flour, shallots, and oregano. Saute until no dry spots of flour remain, ~2 minutes.
Add stock, lemon juice, and capers to the heated pan, scraping up any brown bits. Simmer sauce until it thickens, 4 to 6 minutes.
Remove pan from heat. Stir ghee and parsley into sauce and add salmon back to pan, spooning sauce over top. Taste and season with some salt and pepper.
Serve salmon with sauce spooned over top and vegetables on the side. Enjoy!

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Salmon Piccata with roasted cauliflower and green beans