Sautéed Salmon
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4 salmon filets (7-8 oz. each)
1/4 cup olive oil
1/2 cup (4 oz.) butter
1/2 teaspoon shallots, minced
1/4 teaspoon garlic, minced
3 ounces white wine
juice of one lemon
1 teaspoon parsley, chopped
salt & fresh ground black pepper
8 lemon slices

Season the salmon fillets with salt and fresh ground black pepper.
Heat a large sauté pan with the olive oil until hot and carefully
lay the salmon fillets in the sauté pan. Cook approximately 3-4
minutes per side, or until golden brown on both sides. Remove from
the sauté pan and keep warm.

Drain the oil from sauté pan and return to medium heat. Melt 3 oz.
of the butter and sweat the shallots and garlic briefly; do not
allow to color. Add the white wine and deglaze the pan; let bubble
briefly to reduce by 1/3. Add the lemon juice, taste, and season
with salt and pepper. Whisk in the last bit of butter just to melt.
Serve the salmon filets on warm plates and pour the sauce over them.
Garnish with lemon slices and chopped parsley.





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