4oz Skin on Salmon
2 tbsp Olive oil
1 cup of white wine
2tsp flour
1/4 Onion
1 Garlic clove
1 tbs Rosemary
1 lemon
salt/pepper
Cook Time: 20 mins
Serving Size: 1 (4oz)
Calories: 236
Carbs: 0g
Fat: 4.3g
Protein: 23.5g
Directions:
1. Put Salmon face down with the skin side up and cut three slits in the skin length wise just piercing into the meat (DO NOT cut all the way through)
2. Cut lemon in half and squeeze juice into a plastic bag. Put salmon in the bag and let it sit in the refrigerator until needed.
3. Dice onion and garlic
4. Turn stove on high heat and put in 1 tbsp of oil
5. Once the pan is hot put in garlic, onion and rosemary
6. Cook until garlic is fragrant and onion is turning opaque
7. Take out salmon, salt and pepper generously over the skin and place in the pan skin side down
8. All balsamic vinegar to pan
9. While the salmon is cooking tip the pan and, with a spoon, baste the salmon with the oil garlic mixture in the pan.
10. Check every so ofter to see if salmon skin is crispy and once it is turn heat down to low and let the meat cook through (120F)
11. once cooked flip salmon and let each side of the meat touch the heat for a quick second.
12. Take the salmon and put it on a plate and drizzle some lemon on the top and let it rest
Making the roux:
1. With the pan still on the stove crank the heat up to medium and add the last of the oil.
2. Put in your white wine and scrape off the chard parts off the pan. when pan is clean and wine is bubbling add your flour and the mixture will thicken
3. Once thick put a bowl over the drain in the sink and put mixture in a strainer over the bowl. Make sure to press down on the mixture and get all the liquid in the bowl.
4. Drizzle the roux on a plate and put the salmon skin side up on top.
Enjoy!
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