Salmon Piccata
with Garlic Rice & Roasted Broccoli
Ingredients
- 2 Skin-On Salmon Fillets
- 2 cloves Garlic
- 1 Tbsp Capers
- 1/2 cup Long Grain White Rice
- 1 Lemon
- 1 1/4 Tbsp Golden Raisins
- 1/2 lb Broccoli
- 1 oz Salted Butter
From your pantry:
Instructions
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Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a bowl, drizzle with olive oil and season with salt and pepper. Stir to coat. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
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Cook the rice
Rinse the rice until the water runs clear (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the raisins. Cover to keep warm.
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Roast the broccoli
Transfer the seasoned broccoli to a sheet pan; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Cook the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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Make the sauce & serve your dish
To the pan of reserved fond, add the capers, remaining chopped garlic; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the butter is melted and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the sauce. Enjoy!
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