Salmon Piccata with Garlic Rice & Roasted Broccoli
Family Friendly

Salmon Piccata

with Garlic Rice & Roasted Broccoli

35 MIN
2 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
  • 2 Skin-On Salmon Fillets
  • ½ cup Long Grain White Rice
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Lemon
  • 1 oz Salted Butter
  • 1 Tbsp Capers
  • 1½ Tbsps Golden Raisins
time-saving
tips & techniques
Prepare the ingredients
1 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.

Cook the rice
2 Cook the rice

Carefully rinse the rice (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.

Roast the broccoli
3 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.

Cook the fish
4 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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

To the pan of reserved fond, add the capers and 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!  

Tips from Home Chefs

Prepare the ingredients
1 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.

2 Cook the rice

Carefully rinse the rice (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.

Cook the rice
Roast the broccoli
3 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.

4 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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

To the pan of reserved fond, add the capers and 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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