This fried salmon dish with green salad is perfect for a light dinner. You can make it from any kind salmon fish: salmon, pink salmon, chum salmon, etc. The main thing is fast fry the fish in a hot pan so that it does not have time to overdry and remained inside juicy and tender. Serve it by watering delicious sauce based on butter, rose wine, herbs and capers, which together with lemon juice will add to the tender creamy taste a little astringency. An ideal side dish for fish will be juicy lettuce with lemon dressing. Enjoy it amazing taste with a glass of dry white wine.
Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality
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Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 things. (200 – 250 gr. each) salmon fillet (pink salmon, chum salmon, etc.), skinless
- 6 tbsp. green salad mix
- 1 lemon
- 3 tbsp. l olive oil
- 2 small shallots, finely chopped
- 2 tbsp. l capers without fluid
- 0.5 tbsp. dry rose or white wine
- 3 tbsp. l small diced butter cubes
- 1/4 Art. chopped parsley
- 1/4 Art. chopped chives
Recipes with similar ingredients: salmon, lettuce, chives, parsley, rose wine, white wine, lemon juice, capers
Recipe preparation:
- Preheat the oven to 120 ° C.
- Put the green salad in a large bowl. Rub the zest on top lemon and sprinkle with the juice of half a lemon (second half set aside). Pour over 2 tbsp salad. l olive oil, salt pepper to taste and mix.
- Sprinkle salmon fillet with salt and a little black pepper. Heat a large frying pan with moderate heat. non-stick coating. When the pan is warm, add the remaining 1 tbsp. l olive oil. Put the fish and fry until formation of a crispy crust, 2-3 minutes. Turn over and fry until ready for another 2-4 minutes, depending on the thickness of the fillet. Put the fish on a baking sheet and place in a warm oven to it has not cooled while you prepare the sauce.
- Put the pan over medium heat and add shallots and capers. Fry, stirring occasionally until onion soft, 2-3 minutes. Add rose wine and juice of half a lemon. Bring to a boil, reduce heat and simmer until do not evaporate half the liquid, about 2 minutes. Whisk mix the butter a few cubes at a time to it turned out a creamy consistency sauce. Stir in the parsley and chives.
- Serve the fish, poured with sauce, with a side dish of green lettuce.
