Salmon piccata with crispy gnocchi
Makes: 2
Serves: 2
Prep time: 20Total time: 
Recipe photograph by Martin Poole
Salmon piccata with crispy gnocchi
Piccata is a classic Italian sauce, simple in its preparation but packed with flavour. Made from butter, garlic, capers and lots of lemon juice, it’s typically drizzled over chicken but works equally well with fish. We’ve served the salmon with crispy gnocchi, but the sauce’s silky nature would work well with pasta too
Makes: 2
Serves: 2
Prep time: 20Total time: 
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Nutritional information (Serving )
Calories
879Kcal
Fat
61gr
Saturates
30gr
Carbs
52gr
Sugars
1gr
Fibre
2gr
Protein
32gr
Salt
2.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g butter
- 2 lemons
- 1 echalion shallot, finely chopped
- 2 garlic cloves, finely sliced
- 1 tbsp capers
- 80ml vegetable stock
- 300g gnocchi
- 2 skinless salmon fillets
- green beans (or any green veg), to serve
Step by step
- Heat 60g of the butter in a saucepan, until just starting to foam. Cut 1 of the lemons in half and cut one half into slices. Add the lemon slices to the butter with the shallot and garlic. Cook for 3-4 minutes, or until the shallot has softened.
- Juice the remaining 1½ lemons and add to the pan with the capers. Continue to cook for 2 minutes, before adding the stock. Bring to a simmer and cook for 4-6 minutes, or until the sauce has emulsified and is glossy. Keep warm.
- Bring a pan of salted water to the boil and add the gnocchi. When the gnocchi rise to the top, remove with a slotted spoon to a plate. Let dry.
- In a small frying pan, heat 15g of the remaining butter and fry the salmon fillets for 8-10 minutes, turning occasionally, until cooked through.
- Meanwhile, heat a large frying pan and add the remaining butter. Add the gnocchi and fry for 3-4 minutes, until golden brown and crispy.
- Serve the salmon with the sauce spooned over, with the gnocchi and green beans or green vegetables of your choice alongside.
