Lemon Herb Salmon
Servings: 4 Servings
Ingredients
- 4 fillets wild caught salmon defrosted
- Salt and pepper to taste
- 2 Tbs olive oil
- 1 cup milk
- 1/8 tsp crushed red pepper flakes
- 2 Tbs butter
- 1 medium shallot finely minced
- 1 clove garlic minced
- 2 Tbs gluten-free flour
- 1/4 cup Vermouth
- 1/4 cup water
- 1 Tbs fresh chives finely sliced
- 1 tsp lemon zest
- 1 Tbs lemon juice
- 1/4 tsp salt
- 4 slices lemon garnish
- Fresh chives garnish
Instructions
- Put the shallot and garlic together in small bowl and set aside.
- Measure out the flour.
- In a small bowl mix together the chives, lemon zest and lemon juice. Set aside.
- Measure out the milk and red pepper flakes and set aside.
- Pat the salmon dry. Generously season the fish with salt and pepper.
- In a large skillet heat the olive oil over medium high heat. Once the oil is hot, place the salmon skin-side up and cook for about 4 minutes.
- Flip the salmon over and continue cooking for an additional 4 minutes.
- Remove the salmon from the skillet and place on a plate.
- Reduce the heat to medium-low add butter and melt.
- Add the shallots, garlic, salt and cook until soft about 1-2 minutes.
- Stir in the gluten-free flour and cook for about 1 minute. Add vermouth, milk, and water to the pan. Whisk until smooth.
- Add lemon juice, lemon zest, and chives. Stir until combined.
- Place the salmon back into the pan skin side up and let simmer for about one minute to absorb the flavor.
- Remove salmon from the pan and plate it skin side down.
- Drizzle the sauce over the salmon.
- Garnish with slice of lemon and sprigs of fresh chives.
- Serve.
Notes
If you struggle to mince, run the shallot through a food processor to get the right size pieces.
Be sure to read the labels for gluten-free.
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