Salmon Piccata Salad Recipe
Need a creative idea for leftover salmon? Try my Salmon Piccata Salad! You'll love this dinner salad tossed with salmon and drizzled with two dressings!
Servings: 2 Dinner Salads
Calories: 146kcal
Cost: 10
Ingredients
- 2-3 4 oz Fully cooked Salmon Fillets*
- 2 Cups Chopped Romaine Lettuce
- 2 Cups Chopped Iceberg Lettuce
- 1 Bottle Brianna's Real French Vinaigrette Dressing a must have ingredient
Piccata Sauce:
- 1 Tbs. Butter
- 2 Cloves Garlic minced
- ⅓ Cup White Cooking Wine
- 1 Cup Chicken Broth
- ¼ Cup Fresh Lemon Juice
- 1 teaspoon Cornstarch
- ¼ Cup Capers rinsed and drained
Instructions
- Prepare the piccata sauce as follows: Heat 1 Tbs. Butter to a sizzle in a small saucepan over medium heat.
- Add the garlic and saute' it for about 30 seconds. Add the white wine and simmer it until it is almost completely evaporated.
- Add ¾ cup of the chicken broth and ¼ cup of lemon juice. Simmer for 4 minutes.
- Whisk the teaspoon of cornstarch into the remaining chicken broth and whisk into the sauce.
- Add the capers.
- Simmer for a couple of minutes to thicken.
- Remove from the heat and prepare the other salad ingredients.
- Toss the lettuces and flaked salmon together and arrange on a dinner plate or salad bowl.
- Drizzle the salad with both the warm piccata sauce and the French vinaigrette.
- Serve and enjoy!
Notes
The salmon fillets should preferably be lemon pepper flavored but it's not required. To prepare lemon pepper salmon, see my Salmon Piccata recipe.
Nutrition
Calories: 146kcal | Carbohydrates: 13g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 1132mg | Potassium: 541mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4511IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 2mg