دسته: نوشیدنی

Creamy Salmon Piccata Recipe | foodiecrush.com
Seared salmon filets are coated in a lemony, buttery, caper-studded sauce to create the rich and creamy salmon piccata of your dreams. Skip dining out this week and make this Italian staple at home in 20 minutes flat.

Here’s a little secret about the creamy lemon-caper concoction we all know and love as piccata sauce: you can slather it over just about any protein you like.

Think outside the chicken piccata box, and submerge your favorite flaky fish in that luscious homemade piccata sauce instead.

That’s right, today we’re ditching the poultry and making salmon piccata. It’s just as fast and easy to make as traditional veal or chicken piccata, but we’re swapping in salmon filets with a gorgeous golden sear for a more unique dining experience.

Heidi’s Tips for Recipe Success

Normally I like to sear my proteins in a stainless steel skillet so golden flecks of flavor (called fond) can collect on the bottom of the pan. Salmon is much more tender, however, and sears best in a non-stick skillet.

For a bold lemon flavor, use both the juice and zest when making the piccata sauce.

Remove the salmon from the skillet after searing to prevent it from overcooking in the sauce. When it’s ready, nestle the salmon in the sauce and heat just until warmed through.

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

Salmon filets — You can have the butcher at your local grocery store skin and cut a large filet into 4-ounce portions, or you purchase pre-portioned filets and skin them yourself.

Butter + olive oil — The butter adds richness and flavor, while the olive oil raises the smoke point to prevent it from burning.

Shallot — Has a more delicate flavor than onion, which pairs better with the flaky salmon.

White wine — Use a dry white wine you’d be happy to drink. If you’d rather not cook with wine, substitute with an equal amount of chicken broth.

Heavy cream — The high fat content in heavy cream creates a silky smooth piccata sauce that won’t curdle as it simmers.

Lemon — We love a bold, lemon-flavored piccata sauce so I add both the juice and zest.

Capers — These pickled flower buds add an essential briny pop of flavor to the lemony salmon piccata.

Fresh dill — Traditional chicken piccata recipes don’t call for fresh dill, but it’s the perfect pairing for salmon.

How to Make Salmon Piccata

Season the salmon. A little kosher salt and freshly ground black pepper are all it needs.

Cook until golden brown. Try to flip the salmon only once so it has time to develop a nice sear. You’ll know it’s ready to flip when the bottom is golden and the top is opaque.

Cook the shallot, then deglaze the pan. If you diced the shallot finely, it should only need to cook for about 30 seconds in the now-empty skillet before streaming in the white wine. (Careful, it will sputter!)

Add the remaining ingredients. In goes the heavy creamy, lemon juice and zest, capers, and a pinch of salt. Bring the mixture to a boil, then …

Reduce the sauce. The lemon caper sauce needs to gently bubble away for 5 minutes. You want it to cook down by about a third.

Bring it all together. Stir in the fresh dill before returning the salmon to the pan. Spoon the piccata sauce over the salmon before serving.

Heidi’s Tip: Did your sauce thicken too much? Stir in 1-2 tablespoons of water to loosen it up.

FAQs

How can you tell when salmon is done?

Salmon is considered done when it reaches an internal temperature of 145ºF. If you don’t own a meat thermometer, check to see if the fish is fully opaque and flakes easily with a fork.

What can I use instead of capers?

If you ran out of capers, try substituting them with finely chopped green olives.

Can the heavy cream be substituted with half and half or whole milk?

No, heavy cream is resistant to curdling thanks to its high fat content. If you use half and half or milk, you’ll wind up with a split piccata sauce.

Storage Tips

The salmon piccata with lemon caper sauce is best enjoyed right away since fish doesn’t tend to reheat well. If you wind up with leftovers, reheat them gently in a skillet over medium heat or in the microwave for 30-second bursts.

What to Serve With Salmon Piccata

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

by Heidi Published: Apr 23, 2025

This Korean cucumber salad tastes spicy, sweet, and fresh with each crisp and crunchy bite. It takes just 5 minutes to make and is delicious to eat as a simple side dish or tangy salad.

My cucumber-obsessed husband makes this spicy Korean Cucumber Salad recipe (Oi Muchim) at least once a week. We were introduced to it years ago when eating Korean BBQ when each tangy bite with a bit of heat turned us into instant fans. It’s a typical part of the banchan (small side dishes) served with the main Korean meal and is so good that we always ask for more.

This cucumber salad recipe takes 5 minutes to make and is ready to eat in just 30 minutes or can be refrigerated for hours before serving. In our recipe, thin-skinned cucumbers are mixed with rice vinegar, sesame oil, garlic, and ginger. For the spicy kick, we use either chili crisp or gochugaru (Korean chili flakes) to deliver the heat.

Salting the cucumbers draws out moisture, keeping them snappy and crisp. As the salad sits, the released water mixes with the seasoned vinegar to create a spunky, perfectly balanced dressing that mellows the heat of the chili’s spice. These babies are addicting!

Heidi’s Tips for Recipe Success

Salt the cucumbers, toss them well, then rest for 5-10 minutes before rinsing and adding the rest of the ingredients. This trick coaxes out their moisture, giving the Korean pickled cucumbers a fresh and snappy bite that won’t go soggy.

Prepare the salad at least 30 minutes to 1 hour before serving for the flavors to meld and infuse.

Use Persian, Korean, or English cucumbers. They have fewer seeds and thinner skin so there’s no peeling involved.

Korean Cucumber Salad Ingredients

The full recipe, with amounts, can be found in the recipe card below.

Thin-skinned cucumbers — look for Persian cucumbers, English cucumbers, or Korean cucumbers with minimal seeds and no need to peel!

Kosher salt — the larger crystals pull moisture from the cucumbers, providing a quick, brined cure to keep them crisp

Seasoned rice vinegar — this slightly sweet Japanese vinegar adds tangy notes that aren’t too acidic

Toasted sesame oil — adds a nutty, savory note

Garlic — pressed smooth, it imparts another zesty layer of flavor

Ginger — grate fine to add a peppery pop

Chili crisp or gochugaru — use one or the other (or try a combo of both) to provide the warming chili flavor that’s distinct to this dish

Ingredient Swaps and Substitutions

Cucumbers — if using a regular garden variety, peel, slice in half lengthwise, and remove the seeds before chopping

Chili crisp or gochugaru — we use them interchangeably or try this salad using a combo of both, just be sure to taste test for spiciness! Gochugaru paste, gochujang, or sambal olek also provide a spice kick.

Seasoned rice vinegar — try apple cider vinegar or plain rice vinegar with 1 teaspoon granulated sugar

Heidi’s Add-ins: Feel free to add chopped green onion, slivered carrot, or chopped cilantro for more fresh flavor. For a nutty crunch, sprinkle with toasted sesame seeds. And while not authentic, a generous dose of everything bagel seasoning is pretty tasty, too.

How to Make Spicy Korean Cucumbers

Salt the cucumbers. Cut into ¼-inch coins then add half to a bowl. Season with ½ teaspoon kosher salt. Add the rest of the cucumbers and season with the remaining salt. Let sit for 5-10 minutes.

Rinse the cucumbers. Rinse the salt from the cucumbers under cold water. Pat dry with a paper towel (or tea towel) and return to the bowl.

Add the seasonings. Add the chili crisp (or gochugaru), sesame oil, garlic, and ginger.

Heidi’s Tip: I like to mix this salad the old-school way, in a bowl with a spoon. However, my husband adds the ingredients to a container with a fitted lid, covers it tight, and shakes it to combine — a useful tactic to let it all out after a hard day :)

Drizzle with the seasoned rice vinegar and mix. Fold the ingredients together until well coated.

Let it rest. Refrigerate the salad for 30 minutes (up to 6 hours) before serving. This allows the flavors to mingle and infuse their spiced tang.

FAQ

Can I use regular cucumbers in this salad?
Thin-skinned, seedless cucumbers are best in this salad for texture, size, and color—the green skin really adds to the dish! However, if using garden-variety cucumbers, peel them first, cut in half lenghtwise, and remove the seeds before slicing.

Can I use table salt instead of kosher salt to crisp the cucumbers?
In my book, no. Kosher salt’s larger, flakier crystals draw moisture out of cucumbers better than the fine grains of table salt that dissolve too quickly. Iodized table salt also gives a metallic aftertaste that can overpower the cucumber flavor.

What’s the difference between chili crisp and gochugaru
• Chili crisp is a savory, oil-based condiment with crunchy bits of fried chili, garlic, onions, and other ingredients
• Gochugaru is a powder or flakes made from dried Korean red peppers that’s less hot than many other chili flakes

Storage Tips

This Korean cucumber salad will last in an airtight container in the fridge for 2-3 days, but it’s at its crispest within 1-2 days. We keep a batch in the fridge for as long as they’ll last without getting eaten — up to a week. Just know the cucumbers become softer as the days go by.

Heidi’s Tip: The cucumbers let off more water the longer they sit, creating a tangy dressing. I like to drizzle it on my lunch time salads as a dressing or over white rice served with my Chili Crisp Salmon.

What to Serve With Korean Cucumber Salad

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Easy Korean Cucumber Salad (Oi Muchim)

This easy Korean cucumber salad tastes spicy, sweet, tangy, and fresh. It takes just 5 minutes to make, or can be refrigerated for up to 6 hours (or more) before serving.
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Course Salad

Cuisine Korean

Keyword cucumber salad, Korean cucumber salad

Prep Time 5 minutes

Resting Time 30 minutes

Total Time 35 minutes

Servings 8

Calories 54kcal

Ingredients

1 pound Persian cucumbers, English cucumbers, or Korean cucumbers

1 teaspoon kosher salt

3 tablespoons chili crisp, or 1-2 teaspoons gochugaru to taste

2 tablespoons toasted sesame oil

2 teaspoons pressed garlic, or grated or finely minced

1 teaspoon grated ginger

¾ cup seasoned rice vinegar

Instructions

Slice the cucumbers into ¼-inch coins, discarding the ends. Add half the cucumbers to a medium bowl and sprinkle with ½ teaspoon kosher salt. Add the remaining cucumbers and sprinkle with the rest of the salt. Toss well so all of the cucumbers are coated with salt. Set aside for 5-10 minutes.

Transfer the cucumbers to a colander and rinse them well. Drain, pat dry with paper towels or a tea towel, then add them back to the bowl. Add the chili crisp (or gochugaru if using), sesame oil, garlic, and ginger. Add the rice vinegar and toss well, thoroughly coating the cucumbers. Cover with plastic wrap or a lid and refrigerate for 30 minutes to 6 hours. Toss and taste for seasoning before serving.

Notes

This cucumber salad will last in an airtight container in the fridge for 2-3 days, but it’s at its crispest within 1-2 days.

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 342mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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23/04/2025
Easy Homemade Kung Pao Chicken
A delectably spicy, sweet, and savory Asian-inspired sauce clings to every piece of juicy chicken in this easy dish. Kung pao chicken is quicker to make at home than ordering takeout, and it tastes so much better too.

Kung pao chicken is a deceptively simple recipe to make by stir-frying juicy pieces of chicken in a nuanced spicy-sweet-savory sauce.

Add in some toasted peanuts and before you know it, your favorite Chinese dish is on the dinner table in just 30 minutes for a fraction of the price of takeout.

Is this recipe 100% authentic? No. It’s sure tasty, though.

The kung pao chicken from your favorite Chinese restaurant typically leaves your mouth feeling numb and tingly from the Sichuan peppercorns that are traditionally included in this dish. But since Sichuan peppercorns are hard to find at most grocery stores (and can be pricey, to boot) this recipe uses dried red chiles for tons of flavor minus the tingling.

Heidi’s Tips for Recipe Success

Cook this homemade kung pao chicken in a wok or a skillet, and make it so easy to make at home

Give the chicken a quick marinade to make it tender and juicy. With crunchy peanuts, fresh green onions, and spicy-sweet-savory sauce, there are flavors and textures galore in this recipe.

This recipe delivers the unique flavors that kung pao chicken is known for using easy-to-find ingredients you can purchase at your local grocery store.

What’s in Kung Pao Chicken?

The full recipe, with amounts, can be found in the recipe card below.

Chicken breasts — trim off any excess fat before dicing into ½-inch pieces

Soy sauce — lends the sauce so much umami flavor

Shao xing cooking wine — sometimes called “Chinese cooking wine;” it’s slightly sweet and nutty in flavor, and it helps to tenderize the chicken

Cornstarch — thickens the sauce and gives it a super glossy finish

Sugar — you need a little sweetness to balance out the salty soy sauce and tangy vinegar

Rice vinegar — this mild, sweet, and tangy vinegar rounds out the sauce (do NOT confuse it with rice wine)

Toasted sesame oil — has a much richer sesame flavor than regular sesame oil

Oil — use a neutral-flavored oil with a high smoke point, like canola or vegetable, for stir-frying the chicken

Peanuts — choose roasted unsalted peanuts for lots of crunch

Dried red chiles — use 6 to 10 depending on how spicy you like your kung pao chicken

Garlic — a couple cloves finish off the stir-fry

Green onions — you’ll be using both the green tops and white bottoms, but keep them separated after slicing

Ingredient Swaps and Substitutions

Soy sauce — you should be fine to use tamari if you need to keep the sauce gluten-free

Shao xing cooking wine — replace it with sherry for a similar flavor profile

Peanuts — are essential, in my opinion, but omit if you’re dealing with an allergy

Dried red chiles — try using red pepper flakes instead (I haven’t tested this swap though, so I can’t give you an exact amount)

How to Make Kung Pao Chicken

This recipe cooks super quickly, so have everything ready to go before heating up the skillet.

Marinate the chicken. Submerge the diced chicken in a mixture of soy sauce, shao xing cooking wine, and cornstarch.

Make the kung pao sauce. In another bowl, whisk together the sugar, rice vinegar, and water, plus the rest of the soy sauce, shao xing cooking wine, and cornstarch.

Heidi’s Tip: The soy sauce, cooking wine, and cornstarch each do double duty in this recipe. Read the recipe card closely before starting this dish to know how much of each ingredient to use, and when.

Stir-fry the peanuts. Heat a little oil in a wok or large skillet, then toast the peanuts for about 30 seconds. Remove them to a plate so they don’t burn.

Bring it all together. Once the peanuts are out of the skillet, add the white portion of the green onions, along with the dried red chile peppers and garlic. Cook just until fragrant, then add the chicken and stir-fry for 1 to 2 minutes.

Sauce it up. Add the green tops of the onions and the silky kung pao sauce last, cooking just until the sauce thickens (it will take very little time). Stir in the peanuts before serving over a bed of white rice. I like to sprinkle mine with toasted sesame seeds.

FAQs

Is kung pao chicken spicy?

There’s definitely a nice kick of heat in this recipe, but it won’t set your mouth on fire.

If you’re concerned it will be too spicy, use just six dried red chiles in the stir-fry. You can even go the extra mile and remove some of the seeds from the chiles, which is where their heat it stored.

Can I add vegetables to this stir-fry?

Feel free to stir-fry some sliced bell peppers, broccoli, or thinly sliced carrots before adding the chicken and sauce to the skillet.

Can this recipe be made in advance?

This is one dish that’s best eaten right away while the sauce is still glossy. You can definitely meal prep this kung pao chicken though, but you might need to add a splash of water when reheating to loosen up the sauce.

Storage Tips

Let any leftovers cool before transferring to an airtight container. They’ll last up to 5 days in the fridge and can be gently reheated in the microwave or in a lightly oiled skillet.

What to Serve With Kung Pao Chicken

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.