French – Fast – Fabulous Dinner For 2 in 20 minutes
1) – In a non-stick skillet (approx. 8-10″) over low heat, cook 4 tablespoons clarified butter, 1 tablespoon shallots, and 1 teaspoon chopped garlic for 3 minutes. 2) – Increase heat to high for 10 seconds, deglaze with 1/4 cup cup of dry white wine and cook for 10 seconds. 3) – Then decrease heat to medium-low and add 2 Sockeye wild-caught salmon fillets to the skillet, skin down, with 2 tablespoons fresh squeezed lemon juice. Cover with lid, and cook for 6 minutes. Serve garnished with chopped curly parsley.
* Depending on the size and style of stove burners (induction, electric or gaz), heat may be adapted from medium-low to medium.