Fried Salmon Filets with Seasoned White Wine Sauce

Yes, you can eat the fried salmon skin, if you like. There is still flavor to be found there.

Fish and seafood are extremely healthy, providing plenty of benefits beyond great taste. Preparing a filet depends on what type of fish and how you want the final dish to taste. For all the bad press, frying is still a viable way to cook fish, especially salmon, to achieve great flavor and texture. The sauce is so easy, but never cook with a wine you would not drink.

SOFTWARE (for 2 servings; adjust to your needs)

·         2 4-6 oz. salmon filets, skin on

·         2 T. olive oil

·         Kosher salt and freshly ground pepper

·         2 T. butter

·         1/2 c. white wine (see wine advice above)

·         1/4 yellow onion, small dice

·         1 T. garlic, minced

METHOD

1.       In a medium skillet over medium heat, warm up the oil to about 350 degrees.

2.       Season the fish with salt and pepper on the flesh side only.

3.       Place the filets, skin side up, and cook for 3 minutes. Flip and cook for an additional 3 minutes. Remove to a plate and keep warm in the oven (set it for 200 degrees).

4.       To the now empty pan, add the butter, wine, onions, and garlic. Stir to scrape up any browned bits in the skillet and reduce by half.

5.       Plate a filet, skin side down, and spoon over the sauce.

6.       Serve with your favorite side dish.

7.       Enjoy.

VARIANTS

The wine is going to impart some flavors, so pick something you think would go well with fish. Or ask a professional. The salmon should be flakey but still moist. If you change the fish to something else, that works, but your cooking time will likely change.