Salmon Piccata with White Beans and Spinach Salad
Tuck into our take on the traditional Italian piccata!
My Own Food Bag
This dish most recently appeared in My Own Food Bag on 12 February 2017.
- 1 tablespoon vinegar (e.g. red wine, white wine, cider)
- ½ teaspoon runny honey
- ½ teaspoon Dijon mustard
- ½ courgette
- ½ pear
- 1 handful baby spinach leaves *
- 1 tablespoon sliced almonds
- 150g salmon fillet
- 1 teaspoon plain flour
- 1 teaspoon butter
- 1 clove garlic, finely sliced
- ¼ cup white wine or vegetable stock
- ¾ cup vegetable or chicken stock
- Juice of ½ lemon *
- ½-1 can white cannellini beans, drained and rinsed
- 1 teaspoon cornflour mixed with 1 tablespoon water
- 1 tablespoon capers, roughly chopped
- 1½ tablespoons chopped parsley leaves *
- 1 In a medium bowl, whisk together vinegar, honey, mustard and a drizzle of olive oil. Season to taste with salt and pepper. Set aside. Pat salmon dry with paper towels and remove any pin bones. Lightly dust with flour.
- 2 Heat a drizzle of oil in a medium fry-pan on medium heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. While salmon cooks, prepare the rest of the spinach salad.
- 3 Peel courgette into long, thin ribbons, stopping when you reach the core (discard core and seeds) and cut pear in half lengthways, remove core and thinly slice. Add both to bowl with dressing, along with remaining spinach salad ingredients and toss to combine.
- 4 Remove salmon from pan and set aside, loosely covered with foil to rest. Return pan to heat and add butter and garlic, stir and cook for 30 seconds, until starting to colour. Add wine/ stock and bring to the boil, scraping pan to lift browned bits. Cook for 1-2 minutes, until liquid is almost evaporated.
- 5 Add stock, lemon juice and white beans to pan. Bring to the boil, then add cornflour/ water mixture and cook for about 1 minute , stirring, until sauce starts to thicken. Remove pan from heat and stir through capers and parsley. Return salmon to pan, skin-side-up and set aside for a minute.
- To serve, Place salmon piccata on a plate and spoon over the white bean sauce. Serve spinach salad on the side.
- SERVES 1
- Energy: 3012 kj / 720 kcal
- Protein: 38.1g
- Carbohydrate: 24.2g
- Fat: 45.4g
- Pantry staple
- * Shared ingredient with another recipe