Herb & Citrus Salmon Fillet

📷 by: Cooktoria

Flaky salmon cooked to perfection in a rich Calamansi Herb sauce. Ready in 20 minutes! 

• 1 lb salmon fillet
• 2 -3 tbsp Herbes de Provence Extra Virgin Olive Oil
• ⅓ cup dry white wine (such as a Sauvignon Blanc)
• ⅛ cup Calamansi Balsam
• 1 tbsp honey
• ½ tbsp finely chopped fresh rosemary leaves
• 1 tsp cornstarch
• Catch of the Day
• lemon slices and rosemary to garnish

1. Cut the salmon fillet into the serving sized pieces.
2. Brush the salmon with the Extra Virgin Olive Oil and sprinkle on Catch of the Day.
3. Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
4. After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
5. To the same pan add wine, Calamansi Balsam, honey and rosemary. Stir and cook for about 2 minutes.
6. Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
7. Flip the salmon before serving and garnish with lemon slices and fresh rosemary.