Salmon Meuniere Recipe
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Ingredients (12)
- 24 oz boneless salmon thawed
- 20 oz baby potatoes quartered and peeled
- 4 tbsp unsalted butter divided into 2
- 1 tbsp lemon juice
- 1/4 cup all-purpose flour
- 1 tbsp dill finely chopped
- 1 tbsp olive oil
- 1/2 tsp salt divided in 2
- 1 tsp ground black pepper divided in 2
- 1 tsp garlic minced
- 2 tbsp scallion finely chopped
- 4 lemon sliced, for garnish
INSTRUCTIONS
Place 20 oz potatoes in a bowl, cover with plastic wrap, and microwave for 7 minutes.
Carefully take the potatoes out and remove the plastic wrap (it’s hot). Melt 2 tbsp of butter in a skillet. Add the potatoes, 1/4 tsp salt, 1/2 tsp pepper, and 1 tbsp dill. Stir well and cook for 8 minutes.
Rub 24 oz salmon fillets with 1/4 tsp salt and 1/2 tsp black pepper. Place 1/4 cup flour in a large dish. Use your hands to coat all sides of the fillets in flour. Shake to remove excess flour.
Add 1 tbsp olive oil to the skillet and turn the heat to medium. When it’s hot (it sizzles when you drop in some flour), gently place the fillets into the skillet to cook. If you feel like you’re crowding the pan, do this in batches. They need 3 minutes on both sides (6 minutes in total).
Add 2 tbsp of butter, 1 tbsp of lemon juice, 1 tsp garlic, 2 tbsp scallions, and stir to cook for 2 minutes.
Serve: place one fillet on each serving dish, and divide the potatoes evenly across the dishes. Garnish with more dill, lemon sliced if desired.