Salmon Steaks Braised In White Wine Recipe
Ingredients
| 2 salmon steaks cut 1 1/2 inches thick | ||
| Butter/Margarine | 3 Tablespoon | |
| 3 tablespoons olive or salad oil | ||
| Dill weed | 1/2 Teaspoon, dried | |
| Dry white wine | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1/2 pound mushrooms sliced thin | ||
| Lemon slices | 8 | |
| Parsley | 2 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
In a good-sized heavy skillet melt the butter and combine with oil and dillweed.
With paper towels wipe the salmon steaks dry and lay them in the skillet.
Saut6 them over medium heat about 5 minutes.
Using 2 spatulas, turn them over.
2.
Add the wine, lemon juice, and mushrooms to the skillet.
Cover and simmer 5 minutes longer.
Add the lemon slices, season to taste, cover again, and simmer another 5 minutes.
3.
Lift the steaks to a hot platter, using 2 spatulas to keep them whole.
Turn the heat up under the skillet and boil the sauce hard for 5 minutes to reduce it somewhat.
Pour over the salmon.
Sprinkle with chopped parsley.
In a good-sized heavy skillet melt the butter and combine with oil and dillweed.
With paper towels wipe the salmon steaks dry and lay them in the skillet.
Saut6 them over medium heat about 5 minutes.
Using 2 spatulas, turn them over.
2.
Add the wine, lemon juice, and mushrooms to the skillet.
Cover and simmer 5 minutes longer.
Add the lemon slices, season to taste, cover again, and simmer another 5 minutes.
3.
Lift the steaks to a hot platter, using 2 spatulas to keep them whole.
Turn the heat up under the skillet and boil the sauce hard for 5 minutes to reduce it somewhat.
Pour over the salmon.
Sprinkle with chopped parsley.
Chef
