Hotel Adriano-Inspired Salmon Meunière (Single Serving)

• •1 piece Salmon fillet (approx. 6 oz (170g), skin on or off)
• •2 tbsp All-purpose flour (for coating)
• •2 tbsp Unsalted butter
• •1.5 tsp Soy sauce
• •1 piece Small potato (boiled or sautéed for garnish)
• •0.5 piece Carrot (cooked, for garnish (optional))
• •1 slice Lemon
• •to taste Black pepper
• •1 tsp Olive oil (or other cooking oil)

Instructions

1. 1

   Pat the salmon fillet dry with paper towels. Lightly season both sides with salt and black pepper. Dredge the salmon in flour, ensuring it's evenly coated, then shake off any excess.

2. 2

   Heat a medium non-stick pan over medium-high heat. Add 1 tsp olive oil and 1 tbsp of butter. Once the butter is melted and sizzling, carefully place the salmon fillet in the pan, skin-side down if applicable.

3. 3

   Sear the salmon for 3-5 minutes per side, depending on thickness, until golden brown and cooked through to your desired doneness. For a nice crust, avoid moving the fish too much during searing.

4. 4

   Once the salmon is nearly cooked, add the remaining 1 tbsp of butter to the pan. Let it melt and foam, then tilt the pan and spoon the butter over the fish repeatedly for about 30 seconds to infuse it with rich flavor.

5. 5

   Remove the salmon from the pan and place it directly onto your serving plate. In the same pan, reduce heat to low and immediately add the soy sauce. Stir gently with the residual butter and pan drippings for about 15 seconds to create a simple yet savory butter-shoyu sauce.

6. 6

   Pour the warm butter-shoyu sauce over the salmon. Garnish with a fresh lemon slice and a sprinkle of black pepper. Serve immediately with your boiled or sautéed potato and cooked carrot for a complete Hotel Adriano experience.

Chef's Tips

• 💡Ensure your salmon is very dry before flouring and searing to get the best crispy crust.
• 💡Don't overcrowd the pan. For a single serving, a medium pan is perfect, allowing the salmon to sear evenly.
• 💡The butter-shoyu sauce comes together quickly; keep an eye on it to prevent the butter from burning.