Served with fresh Asparagus & Mushrooms
This Sauce recipe will make more than enough for 2 pieces of Salmon. I take the leftover sauce and freeze it in baggies for next time. It tastes great with shrimp too. Pictured it is served with fresh sauteed Asparagus and a couple of mushrooms which were both just pan fried with a little olive oil, salt & pepper. Saute your veggies on medium until soft, remove from pan and cover. Then use the same pan and lay your salmon skin side
down.
INGREDIENTS:
Salmon
Juice of 2 lemons
1/2 Cup of Heavy Cream
6 Tbsp of Butter
Cayenne Pepper and Salt
2 Tbsp chopped Italian Parsley
THE SAUCE:
Place the juice of 2 lemons in saucepan over medium heat; simmer until lemon juice reduces or about 4 to 5 minutes, being careful not to let it burn. Quickly add 1/2 cup of heavy cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
Whisk in 3 tabs of cold butter, stirring until butter melts before adding more. Continue adding butter (a total of 6 Tbsp) a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped Italian parsley. Whisk until well blended. Keep sauce warm until ready to use.
Next, add the Parsley.
THE SALMON:
Season Salmon with Salt & Pepper. Wipe a little Olive Oil in a Skillet. Pan fry Salmon on medium for 5 minutes per side starting with the skin side down. Then turn over and do the other side. Then place in a hot 375 degree oven for about 10 minutes.
Remove from oven, place on serving dish and pour some sauce over it. Enjoy!!
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