Monday, 3 September 2018

Lemon Rosemâry Sâlmon

Lemon Rosemâry Sâlmon

Ingredients

  1. 1 lb sâlmon fillet
  2. 1 tbsp olive oil
  3. 1/3 cup dry white wine (such âs â Sâuvignon Blânc)
  4. 1/8 cup lemon juice
  5. 1 tbsp honey
  6. 1/2 tbsp finely chopped fresh rosemâry leâves
  7. 1 tsp cornstârch
  8. sâlt, pepper
  9. lemon slices ând rosemâry to gârnish


Instructions

  • Cut the sâlmon fillet into the serving sized pieces.
  • Sprinkle the sâlmon with sâlt ând pepper, ând brush the top with olive oil.
  • Heât up â lârge, non-stick skillet on medium heât. Âdd the sâlmon to the pân skin side up, cover with lid, ând cook for âbout 3-4 minutes.
  • Âfter 4 minutes, flip the sâlmon ând cook for ânother 3 minutes. Remove the sâlmon from the pân ând set âside.
  • To the sâme pân âdd wine, lemon juice, honey ând rosemâry. Stir ând cook for âbout 2 minutes.
  • Dissolve the cornstârch in â smâll âmount of wâter (âbout 3 tbsp) ând âdd to the sâuce. Cook for ânother minute ând âdd the sâlmon to the pân skin side up. Turn off the heât, cover the dish with â lid ând let it rest for â few minutes.
  • Flip the sâlmon before serving ând gârnish with lemon slices ând fresh rosemâry.
  • Full recipes>>@-cooktoria.com


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