Salmon with garlic sauce
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Salmon medallions are seasoned to taste with salt and pepper, rosemary, thyme and basil. Cover with cling film and refrigerate for half an hour.
Melt the butter in a pan, place the fish medallions and cover with a lid. Let simmer over low heat until all the juice is reduced and the meat is lightly browned on both sides.
Grind the garlic very well with a little salt, then pour the oil little by little and make it uniform, like mayonnaise. When it is ready, add the vinegar.
Pour the garlic sauce over the browned meat, sprinkle with a little parsley and serve hot, with your favorite garnish.