Pan Seared Salmon II

Name: Pan Seared Salmon II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon butter; 2 teaspoons garlic, finely chopped; 1 lemon; 1 red bell pepper, diced; 454 grams fillets salmon; 2 teaspoons vegetable oil; 1 yellow bell pepper, diced

Need a gluten free and pescatarian main course? Pan Seared Salmon II could be an amazing recipe to try. One portion of this dish contains approximately 23g of protein, 10g of fat, and a total of 206 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 30 minutes. If you have butter, bell pepper, lemon, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing If you like this recipe, you might also like recipes such as Pan-Seared Eggplant with Buttermilk Dressing, Pan-Seared Tuna Steaks with Tomato Spinach Sauce, and Pan-Seared White Fish With Mussels, Cabbage Shoots, and Cream.

Instructions

In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.

Ingredients you will need

Salmon Fillets

Butter

Equipment you will use

Frying Pan

In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.

Ingredients you will need

Yellow Pepper

Red Pepper

Cooking Oil

Equipment you will use

Frying Pan

In a small bowl, combine garlic and lemon juice.

Ingredients you will need

Lemon Juice

Garlic

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Bowl

Drizzle over the finished salmon fillets.

Ingredients you will need

Salmon Fillets

Place the cooked peppers on top of the filets.

Ingredients you will need

Peppers

Serve immediately.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1teaspoon

butter 2teaspoons

garlic, finely chopped 1

lemon 1

red bell pepper, diced 454grams

fillets salmon 2teaspoons

vegetable oil 1

yellow bell pepper, diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.