Salmon Pepper Steaks
|Flour||60 Milliliter (1/4 cup)|
|Thick salmon steaks||4 1⁄2 Inch (1.5 cm)|
|Black pepper||2 Teaspoon, ground (10 ml)|
|Vegetable oil||5 Teaspoon (25 ml)|
|Butter||60 Milliliter (1/4 cup)|
|Salt||1 Teaspoon (5 ml)|
|Dry white wine||60 Milliliter (1/4 cup)|
|Lemon||1 , sliced|
– Lightly dredge steaks with flour, press pepper firmly into salmon meat so it adheres well to flesh.
– In a skillet, heat oil and melt 5 tsp (25 ml) butter. Cook steaks for 5 minutes or until flesh is opaque and falls apart easily. Half-way through cooking, turn steaks.
– Remove from heat, place in a serving dish, season with salt and keep warm.
– Using the same skillet, add rest of butter and wine and stir quickly. Pour the sauce mixture over the steaks, garnish with lemon slices and serve.