Salmon Piccata with Garlic Rice & Roasted Broccoli

Salmon Piccata

with Garlic Rice & Roasted Broccoli

30 MIN
4 Servings
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From the Test Kitchen

This dish gets classic Italian flair from our piccata sauce: a simple combination of butter, briny capers, and fresh lemon juice. It makes for a deliciously bright accent for rich salmon and a side of garlicky, raisin-studded rice.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Salmon Piccata with Garlic Rice & Roasted Broccoli
Title
time-saving
tips & techniques
Golden Raisins
Jasmine Rice
Capers
How To: Hold a Chef's Knife
Lemon
Broccoli
Garlic
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the broccoli roasts, peel and roughly chop the garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Cook the rice:
3 Cook the rice:

While the broccoli continues to roast, in a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the raisins. Cover to keep warm.

Cook the fish:
4 Cook the fish:

While the rice cooks, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Add the capers and remaining chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 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 thoroughly combined and the butter is melted. Turn off the heat and season with salt and pepper to taste. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the sauce. Enjoy!

Tips from Home Chefs

Salmon Piccata

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the broccoli roasts, peel and roughly chop the garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

Prepare the remaining ingredients:
Cook the rice:
3 Cook the rice:

While the broccoli continues to roast, in a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the raisins. Cover to keep warm.

4 Cook the fish:

While the rice cooks, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into 2 equal-sized pieces; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the fish:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

Add the capers and remaining chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 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 thoroughly combined and the butter is melted. Turn off the heat and season with salt and pepper to taste. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the sauce. Enjoy!

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