Pan-fried salmon fillet

To prepare the pan-fried salmon, start with the marinade. Finely chop a tuft of parsley 1 and grate the lemon peel (then leave to one side). Place the lemon juice in a bowl 1 along with a quarter of a cup of the extravirgin oil 2. Add a crushed garlic clove 3.

Now add the parsley, the pepper corns 4 and the lemon peel 5. Stir into a stable emulsion 6.

Cut the salmon into 4 slices of equal size. Quickly wash it and dab with absorbent paper. Place the salmon in a bowl, add the marinade 8, cover with plastic wrap 9 and leave in the refrigerator to marinade for an hour.

Heat the remaining 0.11 cups of oil in a pan and add the salmon fillets, after draining the marinade 10. Leave to one side because you will need it later. Cook the salmon fillets on a medium-high flame for 3 minutes and turn them over half way through this time with a spatula so that they do not break up 11. Add white wine and simmer on a high flame 12.

When the alcohol evaporates, add the marinade left to one side 13. Cook until the sauce reduces, which should take around 3 minutes 14. Add salt to taste if necessary, then serve on plates, drizzled with the cooking sauce 15.