An easy recipe to prepare salmon with a sauce of white wine, lemon and echallot.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
Preheat the oven to 190 degrees (375 F).
Cut paper baking (parchment paper) in 4 rectangles of 21x28 cm each.
Fold the rectangles in half and cut forming half a heart.
Coat the papers inside with 1/4 teaspoon of oil.
Put the folded papers on a baking sheet. Place 2-3 slices of tomato inside each, followed by 1 salmon fillet.
Sprinkle each salmon with salt and pepper, and put 1 teaspoon of butter on each one.
Place the sliced lemon on top and close the fish packets. Starting with the top of the heart-shaped paper, fold the edges until it is tightly closed.
Bake the salmon in its packages for 10 minutes. Remove from the oven and let stand a few minutes.
Meanwhile, prepare the sauce: in a pot over medium-high heat, put the lemon juice, echallot and white wine. Let it reduce 1/3 after about 5 minutes.
Remove from heat and add 2 teaspoons of cold butter, one at a time. Stir so that it thickens.
Let each person open their salmon packets and cover them in the prepared sauce.
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