Ingredients:
2 salmon steaks, about 175-200 gms each
2 tbsps freshly grated ginger
About 125 mls ( a cup?) dry white wine (I used an Argentinian Torrontés)
Plenty of butter (and don't even dream about "I can't believe it's not...)
Salt and pepper to season
Method:
2 salmon steaks, about 175-200 gms each
2 tbsps freshly grated ginger
About 125 mls ( a cup?) dry white wine (I used an Argentinian Torrontés)
Plenty of butter (and don't even dream about "I can't believe it's not...)
Salt and pepper to season
Method:
- Season the salmon steaks with salt and pepper.
- Heat a heavy frying pan (skillet) and add a generous chunk of butter.As soon as the butter melts and begins to sizzle, place the salmon in the pan, skin side down, and cook on high heat for about 2 minutes.
- Turn the salmon on one side and sear for 30 seconds. Now do the same with the other side. Now place the salmon skin side up.Add the cup of wine to the pan along with a large knob of butter and the freshly grated ginger. Almost immediately, baste the salmon with the wine/butter/ginger liquid, and keep basting for another minute or two.
- Your salmon will be ready in about 5 minutes
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