PAN SEARED SALMON WITH SOUR SAUCE I Incredibly delicious, easy to make

#salmonwithsauce, #pansearedsalmonwithsauce, #salmoninapan

PAN SEARED SALMON WITH SOUR SAUCE I Incredibly delicious, easy to make

Music: F. SCHUBERT, Piano Quintet in A major, D. 667, 2nd movement, live concert recording

Violin: Asli Ozsoy Krner
Viola: Ercan Goren
Cello: Demet Gokalp
Doublebass: Ozgur Ulucinar
Piano: Elvan A. Ulucinar

In this episode, I'd like to share with you 'Pan Seared Salmon With Sour Sauce' recipe. It is incredibly delicious, plus easy to make. As a bonus, any firm-fleshed type of sliced fish or fillets can be used for this recipe. You can even use chicken cutlets, if desired. Hope you give this recipe a try!

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INGREDIENTS (serves 2-3)
600 gr. (1.3 pounds) Salmon fillets (or slices)
2 garlic cloves
1 heaping tsp tomato paste
1 leveled tbsp flour
1/2 lemon
1 bay leaf
Salt & pepper
2 tbsp olive oil
2 tbsp butter

DIRECTIONS
Rinse and drain fillets (or slices), then pat dry with some paper towels.
Rub both sides with a pinch of salt and pepper.
Let sit at room temp for 30 minutes.
Heat 2 tbsp olive oil and 2 tbsp butter in a non-stick large pan, over medium heat.
Using a spoon, skim off the foam from the surface of the butter, as much as you can.
Place the fillets, skin side down. (if using skin-on fillets)
Cover and cook for about 5 minutes or until lightly brown, over medium low heat.
Using a spatula, carefully flip fillets.
Cover and cook this side for another 5 minutes.
Then transfer them carefully, to a plate.
Add flour into the same pan, without cleaning it.
Sautee for about 30 seconds, stirring constantly.
Add tomato paste, mix well quickly.
Gradually add 2 cups cold water and mix, making sure there are no lumps.
Slice and add garlic.
Add bay leaf.
Sprinkle a good pinch of salt and pepper, mix and bring to a boil.
Transfer fillets back to the pan, skin side up.
Reduce heat to the lowest possible setting, cover and cook for 15-20 minutes.
Depending on how thick fillets are, and also how tender you like them.
Carefully flip fillets halfway through the cooking time.
I suggest to cook for at least 30 minutes and check the liquid level, IF using chicken cutlets.
When nearly done, squeeze juice of 1/2 lemon and drizzle on top.
Mix gently.
Adjust seasoning and turn off the heat.
If desired, you can also add one handful chopped fresh dill, for the flavor.
Let rest for 5-10 minutes, leaving the lid slightly ajar.
Transfer to a serving plate and pour 2-3 tbsp sauce on top.
Serve hot with some lemon wedges and any desired side dishes.
It is so tender and tastes inceredibly delicious!

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