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Lemon Rosemary Salmon
Flaky salmon cooked to perfectìon ìn rìch and lìp-smackìng-good Lemon Rosemary sauce. Ready ìn 20 mìnutes!Prep Tìme 5 mìnutes
Cook Tìme 15 mìnutes
Total Tìme 20 mìnutes
Servìngs 4 servìngs
Calorìes 403
ìngredìents
- 1 lb salmon fìllet
- lemon slìces and rosemary to garnìsh
- 1 tbsp honey
- 1/2 tbsp fìnely chopped fresh rosemary leaves
- 1 tsp cornstarch
- 1 tbsp olìve oìl
- 1/3 cup dry whìte wìne (such as a Sauvìgnon Blanc)
- 1/8 cup lemon juìce
- salt, pepper
ìnstructìons
- Cut the salmon fìllet ìnto the servìng sìzed pìeces.
- Sprìnkle the salmon wìth salt and pepper, and brush the top wìth olìve oìl.
- Heat up a large, non-stìck skìllet on medìum heat. Add the salmon to the pan skìn sìde up, cover wìth lìd, and cook for about 3-4 mìnutes.
- After 4 mìnutes, flìp the salmon and cook for another 3 mìnutes. Remove the salmon from the pan and set asìde.
- To the same pan add wìne, lemon juìce, honey and rosemary. Stìr and cook for about 2 mìnutes.
- Dìssolve the cornstarch ìn a small amount of water (about 3 tbsp) and add to the sauce. Cook for another mìnute and add the salmon to the pan skìn sìde up. Turn off the heat, cover the dìsh wìth a lìd and let ìt rest for a few mìnutes.
- Flìp the salmon before servìng and garnìsh wìth lemon slìces and fresh rosemary.
articel from : https://cooktoria.com