Pan-Fried Salmon with Lemon

Preparation

1. Rinse the salmon fillets under cold water, pat thoroughly dry and season generously with salt and pepper on both sides.
2. Melt the oil and butter in a non-stick frying pan over a medium heat until the butter foams, then turn up the heat.
3. As soon as the butter sizzles, lay the fillets in skin side down and fry for 3 to 4 minutes until the skin is crisp.
4. Turn the fillets, reduce the heat and continue frying for 2 to 3 minutes until they are just cooked and still pink inside.
5. Drizzle the lemon juice over the fish, put the fillets on plates, spoon over the pan butter and serve with lemon wedges.

Drink with it

• White wine · excellent match

  Lightly oaked Chardonnay or Grauburgunder (Pinot Gris)

  Citrus freshness picks up the lemon juice, and the medium body carries the pan butter and the salmon fat.

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• Red wine · excellent match

  Light Spätburgunder or Pinot Noir, lightly chilled

  Little tannin and red cherry fruit suit the rich salmon without tasting metallic; the acidity cuts the butter.

• Rosé · good match

  Dry Provence rosé

  Red berries and fresh acidity accompany the salmon fat and lemon.

• Ginjo sake · good match

  Ginjo sake, well chilled

  Delicate fruit and soft acidity lift the lemon and clear the fat from the palate.

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