- 1 lb salmon fillet
- 1 tbsp olive oil
- ⅓ cup dry white wine (such as a Sauvignon Blanc)
- ⅛ cup lemon juice
- 1 tbsp honey
- ½ tbsp chopped rosemary leaves
- 1 tsp cornstarch
- salt, pepper
- lemon slices and rosemary to garnish
- Cut the salmon fillet into the serving sized pieces.
- Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
- Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
- After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
- To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
- Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
- Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
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