Lemon Rosemary Salmon | The Little Shop of Olive Oils

Lemon Rosemary Salmon

Liza MacLeod

Ingredients:

  • 1 pound salmon fillet
  • 1 tablespoon  Rosemary Olive Oil
  • 1/3 cup dry white wine
  • 2 tablespoons  Sicilian Lemon Balsamic Vinegar
  • 1 tablespoon  Local Honey
  • 1 teaspoon cornstarch
  •  Himalayan Sea Salt 
  • Freshly ground pepper
  • Lemon slices
  • Fresh rosemary

Directions:

  1. Cut salmon into slices for serving
  2. Season fillet with salt and pepper and brush the top with rosemary olive oil
  3. Heat up a large non-stick skillet over medium heat. Add salmon to pan skin side down and cover with lid. Cook for about 3-4 minutes. 
  4. Flip salmon and cook for another 3-4 minutes, until salmon breaks apart when inserting a fork. Set aside.
  5. Add wine, balsamic, and honey to pan. Stir and cook for about 2 minutes. 
  6. Dissolve the cornstarch in about 3 tablespoons of water and add to sauce. Cook for another minute then add salmon to the pan, skin side up. 
  7. Turn off heat, cover with lid and let sit for a minute. 
  8. Plate salmon and garnish with lemon slices and fresh rosemary. Serve immediately and enjoy!

 

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