I’m so glad it’s Friday! It’s been a long week and I’m looking forward to working in the garden this weekend. But the weather is so fluky that I’m not even sure what season it is anymore! Anyway, since it’s hot and I want to make a simple dinner at home, tonight I’m cooking Salmon & Lemon Cream Sauce. It’s easy to make and so delicious that even the pickiest eater will love it. Have a wonderful weekend!
Salmon & Lemon Cream Sauce
Ingredients
- 3 Tablespoons lemon juice
- 1/4 cup chicken broth
- 2/3 cup heavy cream
- 2 shallots finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 Tablespoon extra virgin olive oil
- 1 1/2 pounds salmon fillets
- Parsley for garnish
- Thinly sliced lemon for garnish
- 4 cups cooked rice for serving
Instructions
Salmon
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First, prep the salmon by examining it for any tiny bones that need to be removed.
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Add the oil to a pan and heat on high for 90 seconds. Then place the salmon fillets in the pan and lower the temperature to medium heat. I like to lay the salmon in the pan with the skin side up first because it makes the fillets easier to turn. Saute the salmon for 3-5 minutes, depending on the thickness. Then turn over and cook for another 3-5 minutes, depending on how well done you prefer your salmon. Remove the salmon from the pan and set aside (you can put it in a heated dish if you want while you make the sauce)
Lemon Cream Sauce
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In the saute pan you just removed the salmon from, add the chopped shallots and saute for two minutes. Then stir in the lemon juice. Bring to a simmer and slowly whisk in the stock and the heavy cream. Reduce until you get your desired consistency, but don't let the sauce separate. Season with salt and pepper. If the sauce begins to separate, just add in another Tablespoon of cream and that should fix the sauce.
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Serve the salmon over the cooked (hot) rice and pour the lemon cream over top. Garnish with parsley and sliced lemons.
