original recipe from Fine Cooking magazine
Our new favorite. So simple I cannot believe how easy this one is.
Served 2.
Ingredients:
- 2 skinless salmon fillet
- 1 lemon (1/2 to marinate the fish, 1/2 for the sauce)
- 1 big shallot, minced
- 1 tsp fresh rosemary
- 1 tbsp butter + 4 tbsp butter, cut to tiny piece.
- 3/4 cup dry white wine (I used pinot grigio)
- salt, pepper to taste
Preparation:
- marinate salmons with lemon for 10 minute, then pat dry
- sprinkle with salt and pepper.
- melt 1 tbsp butter in a heavy bottom pan in high heat.
- brown one side of the salmons for 2-3 minutes, then flip and brown the other side for 2-3 minutes.
- reduce heat to medium, cover the pan and let the salmons cooked thoroughly (should be firm to the touch)
- remove from heat, serve on 2 individual plates, cover with aluminum foil while you prepare the sauce.
Sauce:
- pat the excess oil from the pan, leave the brown bits.
- on medium heat, with the same pan, cook minced shallot for 2-3 minutes
- add dry white wine and rosemary, cook for 5 minutes until it slightly reduced in volume.
- remove from heat, add butter piece by piece until the sauce become thick and creamy.
- pour the sauce on top of the salmons.
Served with:
Mashed potatoes and fried asparagus