|2||cloves garlic, crushed|
|1/4 cup (50 ml)||white wine|
|1/4 cup (50 ml)||freshly squeezed lemon juice|
|4 4-oz (120 g)||salmon fillets|
|2 tsp (10 ml)||canola oil|
|lemon wedges, as garnish|
In a shallow dish, combine garlic, white wine and lemon juice. Place salmon, skin side up, in dish. Set aside to marinate for 20 minutes.
Heat oil in a skillet over high heat. Add salmon, skin side up, and marinade to the skillet. Cover, and reduce heat to medium. Continue to cook for 10 to 12 minutes, turning once or twice, until fish is cooked through and flakes easily when tested with a fork.
Remove from heat.
Drizzle salmon with any remaining sauce in pan; serve hot. Garnish with a lemon wedge if desired.
Nutrition per serving: 244 cal, 23 g pro, 15 g total fat (3 g saturated fat), 2 g carb, 0 g fibre, 67 mg chol, 68 mg sodium
Source: Leslie Beck's Healthy Kitchen