Classic Salmon Meuniere
Ingredients(Servings: 4)
Directions
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Lightly coat salmon with salt, pepper and flour.
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Heat garlic in olive oil over low flame. When garlic becomes fragrant, add salmon filets and cook both sides. Add wine and allow alcohol to cook off.
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Cut spinach into 4 cm (2 in.) pieces, then saute in butter.
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Prepare potatoes by first boiling, then placing in colander when soft. Shake until crumbles appear on surface of potato. Throw on a dash of salt and pepper.
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Combine cooked salmon and potato and spinach sides on a plate. Heat (A) in a small pot until it reduces slightly, then pour over salmon and serve.
Cooking Basics
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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