Pan-Fried Salmon
INGREDIENTS
4 salmon fillets (6 oz.) patted dry with a paper towel
salt kosher
black pepper, freshly ground
2 tbsp olive oil (extra-virgin)
a quarter cup of white wine
1 1/2 lemon juice, divided
2 garlic cloves, sliced
1 tsp red pepper flakes
2 tablespoons butter
1 lemon, cut into rounds to serve
2 tbsp. fresh chopped dill (for garnish)
INSTRUCTIONS
Heat the oil in a large skillet over medium-high heat. When the oil is hot but not smoking, season the salmon skin-side up with salt and pepper. Cook the salmon until it is deeply golden, about 6 minutes, and then flip it over. Classic-apple-crisp
Combine the wine, 1 lemon's juice, garlic, and red pepper flakes in a mixing bowl. Bring to a simmer and cook, basting the salmon with a spoon every now and then. Remove the salmon from the skillet when it has become opaque. Add the remaining lemon juice and butter to the pan and whisk to combine with the sauce. Allow to simmer for 2 minutes, or until slightly thickened.
Serve the fish with the pan sauce drizzled over it and garnished with fresh lemon slices and dill. Cool. Have fun with it! Easy-apple-crisp-recipe-with-oats
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