Lemon Rosemary Salmon
Very delicious and simple recipe. Loved it. I did rub the olive oil on the fish, added a bit of lemon juice, and then added salt pepper and garlic before adding the fresh herbs and lemon. So good. Very impressed.
Ingredients
1 lb salmon fillet
1 tbsp olive oil
1/3 cup dry white wine (such as a Sauvignon Blanc)
1/8 cup lemon juice
1 tbsp honey
1/2 tbsp finely chopped fresh rosemary leaves
1 tsp cornstarch
salt, pepper
lemon slices and rosemary to garnish
Instructions
Cut the salmon fillet into the serving sized pieces.
Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
Ingredients
1 lb salmon fillet
1 tbsp olive oil
1/3 cup dry white wine (such as a Sauvignon Blanc)
1/8 cup lemon juice
1 tbsp honey
1/2 tbsp finely chopped fresh rosemary leaves
1 tsp cornstarch
salt, pepper
lemon slices and rosemary to garnish
Instructions
Cut the salmon fillet into the serving sized pieces.
Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
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