Salmon Meunière

Ingredients

• 4 salmon filets, 3-4 ounces each
• 3 tsp flour 
• a pinch of salt and pepper, per filet 
• 2 tsp olive oil 
• 4 tbsp butter 
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon

Method

• Lightly coat the flesh side of the salmon with salt, pepper and a dusting of flour.  
• Melt your fat of choice in a large skillet on high heat, and introduce the salmon, flesh/flour side down.
• Sear for 2-4 minutes per side, depending on the thickness of the filet.
• Remove the salmon from the skillet and allow it to rest while you prepare the sauce. 
• To the skillet, add butter and allow to brown for about 1 minute over medium heat. Stir with a wooden spoon, scraping the bottom to loosen any browned bits left from the salmon. Add fresh parsley and stir quickly. Add lemon juice and stir again, then remove from heat to prevent the sauce from burning.
• Serve your browned butter sauce over the top of the cooked salmon, garnished with additional lemon slices and/or fresh herbs.