Grilled Salmon Piccata* Recipe
Lemon, capers, artichoke hearts and white wine-lemon butter sauce over fresh basil-infused linguini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Linguini
Cook the linguini according to package instructions in a large pot of salted boiling water. Drain and toss with fresh basil. Set aside.
- 2
- 3
Make the Piccata Sauce
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and lemon juice, bringing it to a simmer. Add the capers and artichoke hearts, and let the sauce reduce for about 5 minutes.
- 4
Combine and Serve
On each plate, place a serving of basil-infused linguini. Top with grilled salmon fillet and spoon the piccata sauce over the top. Garnish with additional capers and fresh basil if desired.
