Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce

Name: Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce
Cuisine: American
Ingredients: 5 fillets Fresh Salmon (autum salmon); 1 Salt and pepper; 1 Plain flour; 1 tbsp Vegetable oil; 1 Sake or white wine; 2 tbsp Butter; 1 Lemon

cookpad.japan @cookpad_jp

This dish is a staple at our house.

This dish is best if you soak up excess oil in the pan thoroughly before adding in the butter. Recipe by Pukuttopukumaru

This dish is a staple at our house.

This dish is best if you soak up excess oil in the pan thoroughly before adding in the butter. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

This dish is a staple at our house.

This dish is best if you soak up excess oil in the pan thoroughly before adding in the butter. Recipe by Pukuttopukumaru

This dish is a staple at our house.

This dish is best if you soak up excess oil in the pan thoroughly before adding in the butter. Recipe by Pukuttopukumaru

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Ingredients

5 filletsFresh Salmon (autum salmon)
1Salt and pepper
1Plain flour
1 tbspVegetable oil
1Sake or white wine
2 tbspButter
1Lemon

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Steps

1

Season the salmon fillets with salt and pepper. Let it sit briefly to let the flavour soak in.
2

Pat dry the surface of the salmon with a paper towel. Sprinkle all sides of the salmon with flour.
3

Heat vegetable oil in a pan. Line the salmon up in the pan, and cook for 2-3 minutes until it begin to brown. Flip it over to brown the other side.
4

When both sides have browned, add the sake or white wine. Cover the pan with a lid and steam in low heat.
5

When the salmon has cooked through to the center, soak up the excess oil in the pan with a paper towel.
6

Drop butter into an open space in the pan. Swirl the butter in the pan as it melts to coat the salmon.
7

Serve on a plate, and sprinkle the salmon with lemon juice.