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Salmon Piccata
with Orzo & Broccoli
30 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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We're making a traditional piccata tonight, a simple Italian sauce that combines briny capers, rich butter and tangy lemon juice. It creates a deliciously bright accent for our crispy-skinned salmon fillets. A bed of orzo (a variety of pasta with a rice-like shape) tossed with tender broccoli and a bit of smooth crème fraîche comes together with the salmon for the perfect, wholesome bite.
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1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the almonds.
2
Cook the broccoli:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add 1/4 cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
3
Cook the pasta:
While the broccoli cooks, add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
4
Start the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the salmon fillets.
5
Make the sauce & finish the salmon:
Add the butter, capers and the juice of 2 lemon wedges to the pan. Cook, occasionally spooning the sauce over the salmon fillets, 1 to 2 minutes, or until the salmon is cooked to your desired degree of doneness. Turn off the heat and stir in the juice of the remaining lemon wedges.
6
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked broccoli, lemon zest, crème fraîche and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the finished salmon fillets and sauce. Garnish with the almonds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into florets. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the almonds.
2
Cook the broccoli:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add 1/4 cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
3
Cook the pasta:
While the broccoli cooks, add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
4
Start the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip the salmon fillets.
5
Make the sauce & finish the salmon:
Add the butter, capers and the juice of 2 lemon wedges to the pan. Cook, occasionally spooning the sauce over the salmon fillets, 1 to 2 minutes, or until the salmon is cooked to your desired degree of doneness. Turn off the heat and stir in the juice of the remaining lemon wedges.
6
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked broccoli, lemon zest, crème fraîche and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the finished salmon fillets and sauce. Garnish with the almonds. Enjoy!
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