Salmon in Creamy Spring Onion Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), frozen
- 1 bunch spring onion (s) or a stick leek
- 0.5 ½ cup whipped cream
- Lemon juice
- 40 g butter
- some garlic, chopped
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Let the frozen salmon fillets thaw slowly. Wash off fresh fillets. Pat the fish dry and drizzle with lemon juice. Let it steep for 15 minutes.
- Melt half of the butter (20 g) in a saucepan and sweat the spring onions, cut into rings, for about 5 minutes. Top up with cream and reduce a little, season with salt, pepper and garlic. If you like to eat sauce with it, please double the ingredients.
- Melt the remaining butter in another pan. Lightly salt and pepper the salmon fillets and place in the pan. Let simmer on each side for approx. 4-5 minutes over low heat (do not brown!). Pour the prepared cream sauce over the fish and let it get hot. Serve sprinkled with plenty of parsley (preferably fresh)
- Serve with a green salad. We eat this dish either with rice or with ribbon noodles. Spinach noodles also taste good with it. Baguette can also be served.
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