Thursday, March 4, 2010

Salmon Piccata with Tiger Shrimps

It has been quite a while since I last cooked, the last time was weeks before the Chinese New Year perhaps. I have been stuffed with good food over the holidays and I need to go on a little detox session very soon. I picked salmon to start off my detox session thinking that I can gain back some Omega-3! This recipe was adopted from the Health section of Marie Claire - Sept 2005 issue. What was I doing with a copy of Marie Clarie? And a Sept 2005 issue? ... Don't ask! :) ... So anyhow, the published recipe was for Salmon Piccata with Capers but I skipped the capers and replaced it with tiger shrimps! Salmon Piccata with Tiger Shrimps, even better in my opinion! :)

  • 1 salmon fillet
  • 2 tbsp flour
  • 2 tbsp of unsalted butter
  • 1/4 cup of fish broth (suppose to use vegetable broth but unable to find any)
  • 1 tbsp of lemon juice
  • a few tiger shrimps (fresh or frozen, up to you)
  • salt and pepper
Step 1 - Season the salmon, rub it with sea salt and pepper then coat with flour.

... should look something like this.

... do the same with the shrimps.

Step 2 - Melt 1 tbsp butter in pan over med heat and add coated salmon in. Cooked for about 4 - 5 minutes on each side or until brown. Add the shrimps in half way when you flip the salmon over because you don't want to overcook the shrimp. When done, set aside.

Step 3 - Add broth and lemon juice to pan, bring to boil. Add the butter in and turn off heat.

Step 4 - Serve with white rice and some cherry tomatoes.

I feel much healthier already!!!


Jin said...

Yey! Another entry on home cooking! :) I notice you really love salmon. Salmon cake, salmon with japanese mushroom and dressing, honey dijon salmon... :)

Jason said...

@Jin: Salmon is good! I need a lot of OMEGA 3 to think! LOLz

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