Friday, September 12, 2014

Pan Seared Salmon with Lemon Butter Sauce

salmon filets
1/4 cup all-purpose flour
Salt & Pepper
1 tsp cajun seasoning(or any spice mix of your choice)

Lemon Butter Sauce:
1/3 cup dry white wine
2 tbsp fresh lemon juice
3 tbsp cold unsalted butter
1 tsp minced garlic
1 tbsp minced shallots or onions
finely chopped fresh parsley for garnish
Salt & pepper


For the salmon:
Heat a pan or skillet over medium high heat.
Season Fish with salt,pepper and spice mix.
Place the flour in a shallow bowl or plate and coat the salmon lightly in the flour tapping off the excess.Set aside.
Add about 1 tablespoon of oil to the heated pan.
Add the salmon fillet with the skin side up and cook for about 4 minutes per side until slightly browned and the skin is nice and crispy and the internal temperature reaches 140 degrees F.
Remove the fish to plate and cover the fish loosely with foil to keep warm while you make the sauce.

For the sauce:
Wipe the pan clean to remove any excess oil and add the garlic, shallots, wine and lemon juice.
Cook, stirring occasionally, until mixture has reduced by about half, about a minute or two.
Reduce the heat to medium low and add the cold butter,one tbsp at a time, mixing well after each addition, until mixture is melted and smooth.
Season with salt and pepper.Add fresh chopped parsley.Remove and Spoon sauce over the salmon. Enjoy!