Fried salmon with Provencal herbs and white wine
2 servings
60 minutes
Fried salmon with Provencal herbs and white wine is a refined dish of European cuisine that combines the tenderness of fish, the aroma of Provencal herbs, and the sophistication of white wine. This recipe draws inspiration from Mediterranean traditions where fresh seafood and fragrant herbs hold a special place. Salmon marinated in a spicy marinade acquires a rich flavor, while the frying process adds an appetizing golden crust. The white wine gives the dish an elegant acidity, and soy sauce enhances the flavor with depth. Served with a light garnish and drizzled with a tangy sauce, this salmon becomes an ideal choice for a romantic dinner or festive table. The simplicity of preparation makes it accessible even for novice cooks, while the result is consistently impressive.
1
Wash the steaks, dry them, rub with salt
- Salt: to taste
2
Mix wine, soy sauce, lemon juice, olive oil, and Provencal herbs.
- Dry white wine: 2 tablespoons
- Soy sauce: 1 tablespoon
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Herbes de Provence: 2 teaspoons
3
Coat the fish with marinade and leave for about an hour, turning occasionally.
- Salmon steak: 2 pieces
4
Heat olive oil, fry the fish for 4 minutes on each side
- Olive oil: 2 tablespoons
5
Then pour the remaining marinade into the pan, heat it up, and turn it off.
- Dry white wine: 2 tablespoons
- Soy sauce: 1 tablespoon
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Herbes de Provence: 2 teaspoons
6
Serve with a side dish, drizzled with sauce from the pan.
