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Salmon 2 ways
1.Season salmon all over with salt and pepper. 2.In a large skillet over medium-high heat, heat oil. Add salmon, skin side-up, and cook until golden and seared, Flip and cook until skin is crispy, transfer to a plate. 3.Reduce heat to medium, and melt butter. Stir in garlic and cook 30 seconds, whisk in white wine, then stir in flour and cook 30 seconds more. Whisk in heavy cream and chicken broth. Bring to a simmer and let thicken slightly, 2 to 4 minutes. 4.Stir in lemon zest and juice and dill. Season with salt and pepper then return salmon to the skillet. 5.Garnish with red pepper flakes and parsley. 6.Enjoy! 1.Salmon remove skin, season with salt and pepper, add olive oil and butter into the skillet with medium-high heat. 2. Add salmon in the skillet and cook until both sides are golden brown. Transfer to an oven, bake at 380oF for 3-5 minutes. 3.Grill chopped pineapple on the pan, dice after them cool down. 4.Dice red onions, put them into a bowl with cold water, keep in 40min-1hr 5.In a large bowl, add diced cucumber, tomato, red onion and pineapple. Mix all the ingredients for salsa. 6.Put the baked salmon on a plate, garnish with salsa and arugula. 7.Enjoy!