MY MOUTHWATERING SALMON PICCATA OVER A JASMINE RICE BED!

Well, traditionally, Piccata is made with chicken or veal. However, being the crazy me, I cook whatever I like my way. Today, while I was seasoning my salmon, I said, “self, let’s make this salmon in a Piccata sauce.” And that exactly was the end of it! Smile. 
 
Category:  Entrée  
Approx. Prep and Cook Time:    under 40 Minutes
Approximate Cost:    $9.40 or $4.70 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients for the Salmon Piccata
2 large salmon steaks, pat dry ($4.50)
1 ½ tbsp. Angie’s dry seasoning (.30)
3 tbsp. Angie’s basting olive oil (1 tbsp. to marinate, 2 tbsps. for the skillet (.70)
1/3 c. all-purpose flour (or cornstarch or GF flour) (.30)
2 tbsp. capers, drained, rinsed and drained again (.50)
1 lemon, rinsed, sliced (.60)
3 large garlic cloves, chopped (.15)
a handful of chopped cilantro, rinsed, pat dry (.20)
 
Ingredients for my Jasmine Rice
1 c. rice (.50)
2 c. beef broth ($1.25)
½ tbsp. Angie’s dry seasoning (.15)
1 tbsp. Angie’s basting olive oil (.25)
 
Directions
Add the flour to a shallow plate, follow with ½ tbsp. of my seasoning and mix well.
Season the salmon with 1 tbsp. of my seasoning and 1 tbsp. of basting olive oil.
Refrigerate until time to use.
Using one salmon stake at a time, add to the flour mix and cover well on both sides. Remove excess flour and place on a container until ready to cook.
Add at least 2 tbsp. of my basting olive oil at a time to a skillet on med high, place one salmon at a time and cook until golden brown. Remove and let them rest on paper towel. Save the drippings for the Piccata sauce later.
Meanwhile, Cook the 1 c. of Jasmine rice by adding 2 c. of broth to a saucepan, ½ tbsp. my dry seasoning, 1 tbsp. of my basting olive oil and the rice. Bring to a boil and cook until the grain is tender, for about 15 minutes. Add more broth if needed to keep it moist.
After you remove the salmon from the skillet, add more basting oil to the skillet (if needed). The skillet oil will look cloudy because the flour is already working to thicken the sauce. Then add a couple of tbsp. of broth, a couple tbsp. lemon juice and the capers. Then cook until the sauce is just a bit reduced and it get thick.
Add the salmon back to the skillet, baste it in the sauce and you are ready to plate.
Serve immediately.
Enjoy!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce