Wild salmon will be previously frozen at sea during the winter months. The salmon will still taste great but should be cooked the day of purchase and eaten within 1 day. I use salmon all year around but only purchase it at my neighborhood fish store, Whole Foods or any high end independent grocery store.
- 4 (4-5oz) salmon fillets - fresh wild salmon
- juice of 1 lemon - cut lemon in half and set aside
- 1/2 cup dry white wine - optional
- 2 tablespoons extra virgin olive oil
- 1 scallion - chopped medium fine
- 2 tablespoon Italian parsley - chopped
- optional: 1 cup chicken stock - store bought may be used
- course sea salt
- cracked pepper
- Preheat oven to 400Â°F
- 1. Heat olive oil in pan over medium high heat on the stove top. Season the salmon with pepper, place in pan skin side up. Reduce heat to medium and cook for about 3-5 minutes. Turn over and cook for an additional 3 minutes.
- 2. Move pan from heat and squeeze the juice from the lemon halves over salmon and add wine. Return to heat and let reduce for 1 minute. Finish in the oven, about 6-8 minutes, depending on desired doneness.
- 3. *Donât waste those bits and pieces in the bottom of the pan. See Tips for Entertainment Fabulous / quick pan sauce.
- The Plate: Place the cauliflower sautÃ© in the middle of the plate and place the salmon on top. Garnish with the chopped parsley and scallions.
|Amount Per Serving||%DV|
|Serving Size 180g|
|Recipe makes 4 servings|
|Calories from Fat 214||60%|
|Total Fat 23.89g||30%|
|Saturated Fat 4.83g||19%|
|Trans Fat 0.0g|
|Total Carbs 2.19g||1%|
|Dietary Fiber 0.2g||1%|