Black Pearl Salmon Picatta

Serves 4


  • 4- 5 oz. portions of Black Pearl Salmon
  • 2 Tablespoon Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper to Taste
  • 1 fresh shallot peeled and sliced
  • 2 cloves fresh garlic peeled and crushed
  • Juice of 2 lemons
  • ½  cup chicken stock
  • 2 Tablespoons capers (drained)
  • ¼ cup fresh chopped parsley
  • ½ stick of unsalted butter (softened)


  • Preheat broiler on high in oven
  • Rub salmon portions with 1 Tablespoon EVOO and season with salt and pepper
  • Place under broiler
  • While salmon is cooking, heat a medium sized saute pan over medium high heat
  • Add the remaining Tablespoon of EVOO and then the garlic and shallots
  • Saute for 1-2 minutes until shallots soften then add chicken broth and lemon juice
  • Bring to a simmer for at least 2-3 minutes
  • Once salmon is firm to the touch and cooked through, remove from oven and put on serving platter
  • Remove saute pan from the heat and stir in the butter and capers (do not return to heat after adding the butter or sauce will break)
  • Season to taste with salt and pepper and pour over the salmon
  • Finish with the fresh parsley on top and enjoy!

This would be very nice a light and fruity red wine.


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