- (serves 4)
- Avgolemono Sauce
- 1 large egg
- 2 Tbsp. lemon juice
- 1 tsp. corn starch
- 1 1/2 cups hot vegetable stock
- 2 Tbsp. dry white wine
- salt and pepper to taste
- 4 salmon fillets
- sea salt and ground pepper
- 2 Tbsp. olive oil
- Garnishes
- 1/4 cup chopped fresh chive
- fresh dill
- Sides
- Green beans
- Crack your egg into a bowl, add the lemon juice and corn starch and whisk. While whisking slowly pour the stock into the egg/lemon mix then transfer to a pot.
- Add the wine, turn the heat to medium and stir for 2-3 minutes or until thickened. Adjust with salt and pepper (add more stock if too lemony, add more lemon juice if desired). Take off the heat.
- Ensure your salmon has come to room temperature. Pat-dry with paper towel and season both sides with salt and pepper.
- Place a large non-stick pan on your stovetop over medium-high heat. Add olive oil and place fillets in the pan. Saute for 2-3 minutes or until you see the sides of the fish turn opaque to almost the middle of the fish (look sideways at the fish).
- Flip the fish, cook for another 2 minutes, remove pan from the heat.
- Place green beans on your plate and place salmon on the plate. Spoon over Avgolemono sauce and garnish with chives and and some dill.
- A side of rice pilaf goes splendidly with this dish.
