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1
Wash salmon fillets well.
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2
Pat dry and place in a shallow bowl.
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3
In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
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4
Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
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5
Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
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6
In your covered pan, combine butter and olive oil and heat well.
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7
Do not allow to get too hot, you don't want to burn the salmon during the browning process.
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8
Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
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9
Cover pan and let fillets brown for about 5 minutes.
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10
Turn salmon fillets over to skin side down.
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11
Cover pan and let brown, again for about 5 minutes.
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12
Pour reserved marinade into the pan over salmon.
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13
Cover pan and allow to continue cooking until the liquid starts to bubble.
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14
Place slices of lemon on the salmon; leave fish skin side down in the pan.
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15
Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
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16
Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
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17
Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
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18
(NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
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19
Turn up heat under pan.
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20
Allow liquid to reduce until almost caramel.
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21
Remove from heat and spoon juices over the salmon fillets.
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22
Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
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23
(NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).
