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Pan-Fry

Parsley Lemon Salmon
Ingredients
1 tablespoon Olive oil
1/4 teaspoon Minced garlic
4 (4-oz.) salmon fillets, about 1/2 inch thick
1 cup Fresh parsley, loosely packed
1 1/2 teaspoon Minced fresh mint
2 tablespoon Freshly squeezed lemon juice
1/4 cup Low sodium vegetable broth
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Feta cheese, crumbled
Lemon wedges and mint sprigs for garish
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Parsley Lemon Salmon

Parsley Lemon Salmon

Parsley Lemon Salmon
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
1. In a large skillet, heat oil over medium heat. Add garlic and sauti until fragrant, about 1 minute, being careful not to burn.
2. Place salmon fillets in pan and cook until lightly browned on one side, about 4 minutes.
3. While fish cooks, put parsley, mint, lemon juice, broth, salt, and pepper into a blender and blend for about 30 seconds, until herbs are minced and sauce is well combined.
4. Flip fish in pan, pour sauce over fish, and continue to cook until salmon is cooked through, about 4 minutes.
5. Transfer fish to a warm serving platter. Turn up heat under remaining sauce in pan and boil briefly (1 to 2 minutes) to reduce. Pour reduced sauce over fish.
6. Sprinkle fish with feta, garnish with lemon wedges and mint sprigs, and serve.
Source: Hannaford fresh Magazine, January - February 2008
 
 
 
 
 
 
 
 
 
 
 
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