Salmon pan fried

The recipe is here. I think the most important point of this dish is that you should not fry salmon too long on the pan, else you will get it tough to bite, and it will be hard and dry to look at.

Also, you should prepare chicken broth first. My recipe for this broth is: Use a large saucepan. Put white wine (120ml), carrot (1/2), leek (1/2), onion (1/4), bay leaves (2), peppercorns (1/2 teaspoon), and add chicken (1/2). Poach the chicken on medium heat for 1 hour until cooked through, then sieve through a strainer. to get the broth.

If you do not have well cooked chicken broth, you can mix water with a cube of chicken powder that is for sales in almost all supermarkets. 

Step 1: To make the recipe short, first you dab both sides of salmon dry with paper towels, and season with salt and pepper, let the fish rest for 10 minutes. Meanwhile, you prepare the garlic lemon butter sauce. Melt 1 tsp butter over medium heat in a small saucepan. Then, add garlic and saute until lightly golden brown, about 1 - 2 minutes.  

Step 2: Pour in chicken broth (60ml) and lemon juice (30ml). Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.

Step 3: Pan fry your salmon with olive oil and serve with lemon butter sauce. Garnish with some green veggies. Enjoy!