Gluten-Free Salmon Piccata




Four thick, serving-sized salmon fillets

Butter, enough to cover pan lightly

1 1/2 cups gluten-free, all natural chicken broth

Juice from 3 lemons

2 whole lemons, cut into round 1/4" slices

2 Tbsp capers, drained

1/2 cup of dry white wine (optional)

Fresh parsly sprigs, finely chopped

1/3 cup gluten-free flour, (suggest amaranth, but avoid buckwheat's heavy flavor)

Salt and Pepper





Melt butter into large frying pan over Medium-Low heat. 

Mix flour, salt and pepper in a bowl

Dredge salmon fillets through the flour mixture

Pan sear salmon fillets on both sides until brown, and place in a separate dish

Into the butter mixture, mix the broth, lemon juice, capers, and wine; stir and heat until just boiling

Add salmon back into the boiling mixture, and turn heat down to low. 

Drizzle liquid over each piece of salmon, flipping occasionally to thoroughly cook both sides.

When fish is flaky, remove to a serving dish. 

Drizzle some liquid from the pan over each fillet, and garnish with sliced lemon and parsley



Serves 4

Copyright 2012 Hands, Heart, and Health

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