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
