December 2020

Pan Seared Salmon with Lemon Garlic sauce

Paired with Field Blend white from Great Frogs

Pan searing the salmon is a quick process, which means, leaving the center barely cooked. Seared salmon is crispy on the outside, while leaving the center tender. Lightly seasoned with salt & pepper, allows the elegance of the salmon to shine through, leaving it open to receive the lemon garlic sauce. Smashed boiled potatoes can be topped with dollop of sour cream or a drizzle of the lemon garlic butter sauce. In my opinion Asparagus is the perfect green vegetable to finish the plate, although a fresh green salad is an excellent option.

Great Frogs Field Blend White pairs lovely with this entrée. A blend of Seyval, Pinot gris and Vidal Blanc which translates to crisp, light, and dry with citrus notes. Enjoy!

Serves 4

Ingredients

  • 4—6oz skinless salmon filets

  • Salt and pepper , to season

  • 3 tablespoons lemon juice , divided

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 8 cloves garlic , finely chopped or minced

  • 4 tablespoons fresh chopped Italian parsley leaves , divided

  • Lemon slices of half a lemon

Instructions

  • Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavor in.

  • Heat the olive in a large non-stick pan or skillet over medium-high heat until hot, see notes. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

  • Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.

  • Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.

  • Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.


Notes: If seared (barelycooked) meat is not your forté its simple to allow the fillet to cook an additional 1-2 min longer on each side.

You may prefer to use a non stick pan for the salmon, I Prefer cast iron.

Credits: café delites

Michelle AhlersComment