For about a year now, I’ve had a renewed affinity for salmon. Canada produces lots of salmon (both farmed and wild-caught) and we export a lot to the rest of the world as well.
People love salmon, it’s forgiving to cook, loaded with omega-3 fatty acids and delicious. Most fish dishes are best when simply prepared and sauces are usually minimal.
Today I am pairing salmon with Avgolemono sauce – made by emulsifying egg/lemon with a hot liquid. A little stir and cook on the stovetop to thicken and you’ll have a velvety sauce that will be reminiscent of a Hollandaise in texture.
I served this dish with some green beans but you could also try serving with wilted spinach or another vegetable of your choice.
Garnished with chives and dill – both naturals for salmon, Kali Orexi!
Seared Salmon with Avgolemono Sauce
Course: Fish u0026amp; Seafood, Main4
servings30
minutes40
minutesIngredients
- Avgolemono Sauce
1 large egg
2 Tbsp. lemon juice
1 tsp. corn starch
1 1/2 cups hot vegetable stock
2 Tbsp. dry white wine
salt and pepper to taste
4 salmon fillets
sea salt and ground pepper
2 Tbsp. olive oil
- Garnishes
1/4 cup chopped fresh chive
fresh dill
Sides
Green beans
Directions
- Crack your egg into a bowl, add the lemon juice and corn starch and whisk. While whisking slowly pour the stock into the egg/lemon mix then transfer to a pot.
- Add the wine, turn the heat to medium and stir for 2-3 minutes or until thickened. Adjust with salt and pepper (add more stock if too lemony, add more lemon juice if desired). Take off the heat.
- Ensure your salmon has come to room temperature. Pat-dry with paper towel and season both sides with salt and pepper.
- Place a large non-stick pan on your stovetop over medium-high heat. Add olive oil and place fillets in the pan. Saute for 2-3 minutes or until you see the sides of the fish turn opaque to almost the middle of the fish (look sideways at the fish).
- Flip the fish, cook for another 2 minutes, remove pan from the heat.
- Place green beans on your plate and place salmon on the plate. Spoon over Avgolemono sauce and garnish with chives and and some dill.
- A side of rice pilaf goes splendidly with this dish.
One Response
This salmon recipe must be soooo delicious! Thank you.