Description
This salmon piccata is restaurant worthy and made with a seasoning called ‘Capitol Hill seasoning’ from the Savory Spice® shop. If you do not have the seasoning blend you can use a mixture of dried shallots, salt, pepper, dill weed, parsley, chives. Seasoning salt should not be used.
Ingredients
- 2 (5 ounce) salmon fillets
- salt and freshly ground black pepper to taste
- ½ cup water
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 cup chicken broth, divided
- 1 ½ teaspoons cornstarch
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon onion-herb seasoning (such as Savory Spice® Capitol Hill)
- 2 tablespoons capers (Optional)
Instructions
- Place salmon on a steamer rack; season with salt and pepper. Place rack inside a multi-functional electric pressure cooker (such as Instant Pot®). Fill liner with water. Close and lock the lid. Select Steam setting; cook for 15 minutes.
- Combine butter and garlic in a skillet over medium heat. Saute until garlic is golden and fragrant
- 2 to 3 minutes. Pour in chicken broth; reserve 2 tablespoons. Mix cornstarch with the reserved broth and stir into the skillet. Add heavy cream
- lemon juice
- and onion-herb seasoning. Stir sauce to combine.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 20 minutes. Place each salmon fillet on a dinner plate. Spoon sauce on top and sprinkle with capers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 2