SALMON MEUNIERE

Salmon Meuniere image

A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.

Provided by France C

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 (4 ounce) center-cut salmon fillets, with skin
salt and ground black pepper to taste
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons butter
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon minced fresh parsley

Steps:

Preheat the oven to 200 degrees F (95 degrees C).
Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g