Giada De Laurentiis' Salmon Piccata | Giada’s Italian Weeknight Dinners

Giada puts her spin on an easy and delicious Italian classic by adding a hint of Dijon flavor! Get the recipe ▶ https://foodtv.com/3zPhXd0 Subscribe to Food Network ▶ http://foodtv.com/YouTube Join Giada De Laurentiis in her home kitchen as she shows us how to whip up quick, easy and tasty Italian favorites to serve for dinner tonight. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salmon Piccata RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 25 min Active: 25 min Yield: 4 servings Ingredients Four 5- to 6-ounce skinless wild salmon fillets 1 1/2 teaspoons kosher salt 2 tablespoons olive oil, plus more if needed 1 shallot, chopped 1/3 cup chicken broth or clam juice 3 tablespoons freshly squeezed lemon juice (about 1 large lemon) 2 tablespoons capers, drained 1 teaspoon lemon zest (about 1 large lemon) 2 tablespoons unsalted butter 1 tablespoon Dijon mustard 2 tablespoons chopped Italian parsley Directions Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadasItalianWeeknightDinners #FoodNetwork #SalmonPiccata Giada De Laurentiis' Salmon Piccata | Giada’s Italian Weeknight Dinners | Food Network https://www.youtube.com/watch?v=uIOOLRNv5ew