Pan-fried Salmon in White Wine Sauce

Argh ... This photo looks even more pathetic here, but it was the only shot I managed from my handphone camera. Cammy's battery was totally juiced. Sigh ...

I had been excited to share this dish, but looking that the photo above, all the wind left me.

Suffice to say that:

(a) I was inspired to try this dish after numerous dinners at Al Forno, which was the oven roasted version;

(b) it was a simple to prepare but tasted elegant and delicious; and

(c) it will be a good crowd impressing dish.

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Pan-fried Salmon in White Wine Sauce

(adapted from Joy of Cooking - '97 ed.)

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Olive oil

450g salmon fillet, pat dry

Salt and black pepper

2 tbsp plain flour

5 cloves garlic, minced

1/2 cup white wine

1/2 cup chicken stock

Handful of cherry tomatoes, halved

Salt and pepper to taste

1. Heat olive oil in pan until hot.

2. Combine salt, pepper and flour on a plate.

3. Dust the fillet with the flour mixture.

4. Add fillet to pan, skin side down. Turn over when browned.

5. When fillet is done, remove to plate. Add garlic to pan and cook until fragrant.

6. Add white wine and chicken stock. Bring to a boil and add tomatoes.

7. Simmer gently for 3 - 5 mins and add cooked fillet. Simmer for further 10 mins.

8. Season with salt and pepper to taste.