For a simple, refreshing summer dinner, I decided to serve a Greek salad with salmon sauteed in an olive oil, lemon and garlic sauce.
A secret to keeping the salmon juicy and flaky is to undercook it a little leaving the inside a little translucent.
Using a meat thermometer can help ensure perfect doneness: it should read between 110 to 115 degrees.
Ant type of fresh salmon can be used. 4 chopped garlic cloves can be used instead of minced garlic.
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