Salmon with Caramelized Lemon Sauce
This recipe highlights salmon, a rich and flavorful fish, paired with a tangy caramelized lemon sauce. The salmon is seasoned with salt and pepper, then pan-seared or baked until perfectly cooked with a crispy exterior and tender interior. The caramelized lemon sauce is made by slowly cooking lemon slices with sugar until they become golden and slightly sweet, adding a unique depth of flavor. The sauce is then drizzled over the cooked salmon, creating a delightful balance of rich, savory fish and bright, tangy lemon. The dish is often garnished with fresh herbs, making it a delicious and elegant meal.
Ingredients
- 17.6 oz Salmon fillet
- 17.6 oz Green beans
- 5 Organic lemons
- 2 Garlic cloves
- 1 Bunch of dill
- 1 oz Softened butter
- 5.1 fl oz Olive oil
- 3 tbsp Honey
- 1 fl oz White wine
- Salt
- Pepper
Instructions
- Preheat the oven to 374°F (th.6-7). Bring a large pot of salted water to a boil and cook the trimmed green beans for 3 minutes. Drain the beans and plunge them into ice water to stop the cooking process. Drain again and set aside.
- Mix the butter with 2 tablespoons of olive oil and coarsely chopped dill. Place the salmon on a baking sheet lined with parchment paper, season with salt and pepper, and spread the butter mixture over the fish. Bake for 15 to 20 minutes.
- While the fish is cooking, prepare the sauce. Set aside 1 lemon, zest the other 4 and reserve the zest. With a sharp knife, remove all the white pith from the peeled lemons. Cut these peeled lemons into 0.2-inch thick slices. In a pan, heat 3 tablespoons of olive oil, place the lemon slices in the pan and sear them on both sides until caramelized and golden.
- Deglaze the pan with white wine to loosen the caramelized bits, then transfer everything to a blender. Add the remaining olive oil, honey, salt, and pepper, and blend quickly to obtain a smooth emulsion. Incorporate 4 tablespoons of water into the finished sauce.
- Peel and chop the garlic cloves, sauté them in a hot pan with a drizzle of olive oil, add the green beans, and sauté for a few minutes. Season with salt and pepper, and serve immediately with the salmon, sauce, and the remaining lemon cut into quarters.
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Notes
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