August 1, 2016
Salmon is a rich fish, but the lemon and wine in this pan sauce add enough acidity to match it. An easy dish to make and using only a single pan. The sauce is a good one to have in your repertoire and is equally at home with chicken, pork or any seafood.
Add the salmon skin side down to the oil. Cook until you see most of the side turn opaque (5-7minutes). Turn the salmon and remove from the heat for 2-4 minutes. Remove and allow to rest skin side up while you make the sauce.
Be careful not to heat the sauce too much once adding the butter as it will easily separate. If it does, which in a little cold water or ice to bring it back together. Once made it should be served immediately, or kept warm for a short time.