PAN-FRIED SALMON RECIPE

Love this version, but wanna switch up the flavors? Try swapping limes for lemons and cilantro for dill. Now you've got a latin-inspired salmon that would be perfect served atop cilantro lime rice!

Prep Time    : 10 mins

Total Time    : 50 mins

Servings      : 4

INGREDIENTS

·         4 (6-oz.) salmon fillets, patted dry with a paper towel

·         Kosher salt

·         Freshly ground black pepper

·         2 tbsp. extra-virgin olive oil

·         1/4 c. white wine

·         Juice of 1 1/2 lemons, divided

·         2 cloves garlic, sliced

·         Pinch red pepper flakes

·         2 tbsp. butter

·         1 lemon, cut into rounds, for serving

·         2 tbsp. freshly chopped dill, for garnish

INSTRUCTIONS

1.   In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.

2. Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.

3.   Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

Recipe from delish.com