Ingredients
Units
Scale
- 3 tbsp + 1 tsp arrowroot starch (divided)
- Salt and pepper (omit pepper for AIP)
- 4 salmon filets (about 1 lb)
- 2 tbsp ghee, divided (sub olive oil for AIP)
- 1/4 cup white wine
- 2 cloves garlic, minced
- 2/3 cups chicken broth
- 3 tbsp fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 3–4 lemon slices
- 3 tbsp parsley, chopped
Instructions
- Combine 3 tbsp of arrowroot starch and salt and pepper in a shallow bowl. Pat the salmon filets dry, and working with one at a time, toss with the arrowroot starch to coat. Set aside.
- Using a large, deep pan, melt 1 tbsp ghee over medium heat. Once the ghee is melted and shimmering, add the salmon to the pan skin side down. Sear the salmon for about 4 minutes on each side or until crisp and cooked through. Set aside on a plate and cover with foil to keep warm.
- Add the white wine to the pan and scrape with a wooden spoon to remove any burnt bits from the bottom.
- Add another tablespoon of ghee to the pan. Once melted, add the garlic and saute for 2-3 minutes or until lightly fragrant.
- Whisk 1 tsp of arrowroot with the broth and pour into the pan along with the lemon juice. Bring to a simmer for 4-5 minutes to allow to thicken. Add the capers, parsley, and lemon slices and stir to combine. Reduce the heat.
- Add the salmon back to the pan and spoon the sauce over the filets. Serve fresh with a side of gluten-free pasta and vegetables of your choice.
Notes
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Fat: 11.3g
- Carbohydrates: 8.7g
- Fiber: .7g
- Protein: 26.1g
Keywords: salmon piccata