Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce
Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, home staple fresh salmon (autumn salmon) in meunière sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce is something which I have loved my entire life.

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To get started with this recipe, we have to first prepare a few components. You can cook home staple fresh salmon (autumn salmon) in meunière sauce using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce:
  1. Take 5 fillets Fresh Salmon (autum salmon)
  2. Take 1 Salt and pepper
  3. Get 1 Plain flour
  4. Take 1 tbsp Vegetable oil
  5. Make ready 1 Sake or white wine
  6. Take 2 tbsp Butter
  7. Take 1 Lemon

Wild-caught salmon is fished from its natural habitat in or near the Pacific Ocean off the coast of Alaska, California, Oregon, Washington, and British Columbia. Wild salmon often comes with a higher price tag because of its limited supply but it's also available frozen and canned year-round. Enter - THIS Poached Salmon swimming in an outrageously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chilli. This poached salmon is lightly seared on the outside first then we finish cooking it by poaching in a simple Thai coconut curry sauce.

Steps to make Home Staple Fresh Salmon (Autumn Salmon) in Meunière Sauce:
  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.

Salmon cooked via the meuniere style which, in this case, is a French method of cooking reserved only for fish. A fish being prepared this way is dredged in flour before then pan fry it. Searing the salmon results in a flaky, juicy salmon filet. Transfer salmon to plates, drizzle with sauce and sprinkle the pan cooked salmon with freshly chopped parsley and black pepper to taste. Salmon - Use organic fish whenever possible.

So that is going to wrap it up for this special food home staple fresh salmon (autumn salmon) in meunière sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!