Salmon Meunière with Easy Lemon Sauce. Crispy Pan-Seared Salmon with Lemon Garlic Sauce. Honey Garlic Glazed Salmon Recipe - Easy Salmon Recipe. Crispy salmon fillets swimming in a creamy, lemony, garlicky sauce… can I get an AMEN?!
Easy Garlic Parmesan Breadsticks with Garlic Dipping.
If you lay the fillets down skin-side up first, the fillets will be easier to turn over without falling apart, because the raw skin.
Here is how to make Salmon Meuniere.
You can have Salmon Meunière with Easy Lemon Sauce using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Salmon Meunière with Easy Lemon Sauce
- Prepare 2 of pieces Salmon.
- It's 1 of Salt and pepper.
- You need 2 tbsp of Flour.
- Prepare 1 tbsp of Butter.
- It's 2 tbsp of Olive oil.
- Prepare 1/2 of lemon (1~11/2 tablespoons Lemon juice (pokka Lemon).
- You need 2 tbsp of White wine.
It can be made quickly and easily using Fish/Seafood. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. Do add the dill to the lemon butter sauce and use fresh garlic if you have it.
Salmon Meunière with Easy Lemon Sauce instructions
- Season the salmon with salt and pepper (Set aside for 10 ~ 15 minutes, if possible.).
- Coat the salmon evenly with flour..
- Heat olive oil and butter in a pan. Shake off the excess flour and fry the salmon until golden brown on one side..
- Turn the salmon over, cover with a lid, and cook for 2 minutes over medium to low heat..
- Take out the salmon, add the wine and lemon juice to the liquid left in the pan, and bring to a boil to make the sauce..
- Place the salmon on serving plates, pour the sauce over it, and it's ready..
- A user told me that it's also good to use katakuriko instead of flour..
I put thin slices of lemon on the salmon for a nice look and some extra lemon flavor. Serve with rice to soak up the tasty sauce. Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour.
