May we share our Salmon Meuniére recipe? Today we will use farmed salmon grown in British Columbia’s crystal clean waters.
Due to sustainability and all that, we like to do our part. Right now, wild salmon is not in season, but we can still access fresh farm-raised salmon right here in Vancouver. Every chef needs a farmer and without these farmers, no one eats.
Traditionally this is a sole recipe and it is pan fried gently, we love the brown sticky bits imparted from crispy-cooked salmon skin, that’s where the real magic lies, in the fatty goodness of salmon skin.
This recipe is as simple as it gets, enjoy.
- 4 fillets farm raised salmon (skin on)
- 6 tablespoons plain flour
- 3 tablespoons canola oil
- 85g butter
- 1 lemon, juice plus 4 thin slices for garnish
- 2 tablespoons finely chopped flat leaf parsley
- ½ cup white wine
- salt and pepper to taste
- In a wide and shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess flour.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 3 minutes. Using a fish a large spatula, turn gently to cook and brown on the other side for another 3 minutes. Flip to each edge to brown up the sides too so they are evenly golden brown all around.
- Remove the fish and place on paper towels (to soak up any extra oil, but if the heat was consistent throughout cooking then it should be fine) on a warmed plate, then season.
- Use a small deep sauce pot for the next part. Place the pot on the heat with the butter already in it. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and wine, adjust with salt and pepper. Remove from the heat, add the parsley and stir well. Pour into four plates, place the salmon in the centre of the plate, garnish with the lemon slices and a sprig of parsley each. Serve with a family sized Greek salad and a fresh baked French loaf to be broken off in chunks.
Don’t forget to serve glasses of White wine with this easy dinner.