Yield: 2-3 serves | Time: 20 – 30 minutes | Calories: 220 kcal per 100 grams
- 500 grams of Norwegian salmon fillet
- 1 small or medium garlic bulb
- salt to taste
- pepper to taste
- half glass of white wine
- juice of 1 lemon
- 10 grams of butter
- 2 spoons of olive oil
Step 1 – Cut the garlic in small pieces or slices and put them in a pan to brown with 2 tablespoons of olive oil. Cover with a lid and cook over medium heat.
Step 2 – Once the garlic is browned put the salmon in the pan skin side down to crust it first. Cover with a lid and wait until the salmon is half cooked (10 – 15 minutes). You’ll notice as the color changes and becomes slightly white, less bright than the half part which is not cooked yet.
Step 3 – Add half a glass of white wine and leave to simmer, raising the heat. Once the alcohol has evaporated reduce the heat to medium again and turn the salmon on the other side. Add the juice of 1 lemon, cover and leave it for 10 minutes.
Step 4 – Once the other half of the fillet becomes also brown, add 10 grams of butter and pour it over the salmon using a pastry brush.
Final step – Sprinkle salt and pepper to taste and serve the fillet with roasted potatoes or vegetables like broccoli, courgettes, peas and carrots.
The salmon will keep for 2 or 3 three days in the fridge. In case you have leftovers, here’s few ideas on how to finish them:
- add Greek yogurt and few sprigs of chive
- make a pasta sauce
- make a quiche
- make a mixed salad