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Pan-Fried Salmon with Red Currant Sauce

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Ingredients

Adjust Servings:
7 ounces of salmon fillet
salt
pepper
2 tablespoons of vegetable oil
2 tablespoons of
¼ orange
¼ lemon
1 tablespoon honey
¼ lettuce
2 radishes es
4 cherry tomatoes
2 tablespoons of roasted pine nut
1 tablespoon lemon juice

Nutritional Information

637 kcal
Calories
37 g
Carbs
43 g
Protein
37 g
Fat

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Salmon is a satisfying, nutritious, and delicious fish but it can be dull if you don’t serve it with a refreshing side. Try this pan-fried salmon with red currant sauce and fresh salad. We promise it’s an amazing culinary experience!

Ingredients

Steps

1
Done

Place the salmon fillet on your countertop skin side down.

2
Done

Sprinkle salt and pepper on both sides.

3
Done

Heat the vegetable oil in a skillet and lay in it the salmon fillet, skin-side down.

4
Done

Cook 6 to 7 minutes. Flip the fillet and cook it for 1-2 more minutes. Set it aside.

5
Done

Place the redcurrant in a strainer, on top of a bowl. Press them with a fork to squeeze their juice.

6
Done

Squeeze the orange and the lemon in the same bowl.

7
Done

Transfer the fruit juice in a saucepan, on medium heat. Add 1 tablespoon of honey. Stir and boil until the juice reduces and you make a thick sauce.

8
Done

Chop the lettuce, slice the radish and the cherry tomatoes. Add them all to a salad bowl.

9
Done

Add 1 tablespoon of roasted pine nuts and the lemon juice. Mix the salad.

10
Done

Add the salad to a large plate. Set the salmon on top.

11
Done

Pour red currant sauce over the salmon fillet and sprinkle some more roasted pine nuts.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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