It’s been a minute (or, more specifically, a year) since I shared a new salmon recipe, so I knew it had to be something special, like this recipe for Salmon with Mustard Piccata Sauce!
I found the original Salmon with Mustard Piccata Sauce recipe on NYT Cooking but have adapted it slightly for my tastes and what I tend to have in my kitchen. Not only does it taste great, but you can have dinner on the table in under 30 minutes!
Ingredients (serves 2, multiply as needed):
- 3 tablespoons olive oil, divided
- 6 garlic cloves, minced
- 1 lb napa cabbage, coarsely chopped
- salt and pepper, to taste
- 2 (6 to 8 oz) salmon fillets
- 1/4 cup dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons capers
- 1 lemon, zested and juiced
- 4 tablespoons unsalted butter
- 1 tablespoon chopped chives
- 1 cup cooked orzo
Cook the orzo according to package directions.
While the orzo cooks, in a large saute pan with a lid (paid link), add 2 tablespoons olive oil over medium heat. Add in the garlic and cook, stirring, until fragrant, about 30 seconds.
Add in the cabbage, seasoning it with salt and pepper, tossing to coat the cabbage in the oil.
Spread the cabbage into an even layer and increase the heat to medium-high. Cook, undisturbed, until the cabbage begins to brown underneath, about 3 minutes.
Stir the cabbage and cook again undisturbed for 2 more minutes.
Stir, reduce the heat to low, cover, and cook for another 5 to 7 minutes.
While the cabbage cooks, season your salmon with salt and pepper. Heat a medium sized saute pan (paid link) over medium high heat. Drizzle in 1 tablespoon olive oil then add the salmon skin side up.
Sear for 7 to 8 minutes, then flip and cook for another 2-3 minutes until cooked through.
When the cabbage has finished cooking, divide the cabbage and salmon among 2 plates.
Add 1/4 cup of white wine to the skillet that the cabbage was cooked in and bring to a boil, stirring to remove any browned bits. Cook until the liquid has slightly reduced, about 2 minutes.
Stir in 1/4 cup water, mustard, capers, lemon juice, lemon zest, and 4 tablespoons butter, whisking until smooth and slightly thickened, about 2 more minutes.
Stir in the chives and spoon the sauce over the salmon and cabbage. Serve the Salmon with Mustard Piccata Sauce and cabbage with orzo on the side.
So I love me a piccata dish, and this Salmon with Mustard Piccata Sauce is no exception!
The addition of the mustard really compliments the tanginess of the piccata sauce.
The cabbage is flavorful and tender and is a great addition to the salmon.
I broke apart the salmon and stirred it into the orzo and cabbage before digging in so that I got a little bit of everything in each bite!
Salmon with Mustard Piccata Sauce
Ingredients
- 3 tablespoons olive oil divided
- 6 garlic cloves minced
- 1 lb napa cabbage coarsely chopped
- salt and pepper to taste
- 2 6 to 8 oz salmon fillets
- 1/4 cup dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons capers
- 1 lemon zested and juiced
- 4 tablespoons unsalted butter
- 1 tablespoon chopped chives
- 1 cup cooked orzo
Instructions
- Cook the orzo according to package directions.
- While the orzo cooks, in a large saute pan with a lid, add 2 tablespoons olive oil over medium heat. Add in the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add in the cabbage, seasoning it with salt and pepper, tossing to coat the cabbage in the oil.
- Spread the cabbage into an even layer and increase the heat to medium-high. Cook, undisturbed, until the cabbage begins to brown underneath, about 3 minutes.
- Stir the cabbage and cook again undisturbed for 2 more minutes.
- Reduce the heat to low, cover, and cook for another 5 to 7 minutes.
- While the cabbage cooks, season your salmon with salt and pepper.
- Heat a medium sized saute pan over medium high heat. Drizzle in 1 tablespoon olive oil then add the salmon skin side up.
- Sear for 7 to 8 minutes, then flip and cook for another 2-3 minutes until cooked through.
- When the cabbage has finished cooking, divide the cabbage and salmon among 2 plates.
- Add 1/4 cup of white wine to the skillet that the cabbage was cooked in and bring to a boil, stirring to remove any browned bits. Cook until the liquid has slightly reduced, about 2 minutes.
- Stir in 1/4 cup water, mustard, capers, lemon juice, lemon zest, and 4 tablespoons butter, whisking until smooth and slightly thickened, about 2 more minutes.
- Stir in the chives and spoon the sauce over the salmon and cabbage. Serve with orzo on the side.
