Salmon with Lime Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s), each 200 g
- 1 lime (s), organic, alternatively lemon
- 1 piece (s) ginger root
- 1 shallot (s)
- 200 g double cream
- 3 tablespoon port wine, white
- butter
- Cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Place a piece of salmon on each piece of buttered aluminum foil, season with salt, pepper, sprinkle with a little cayenne pepper, grated ginger and grated lime zest, drizzle a few drops of lime juice and fold the fish in the foil so that there is some air over it.
- Finely chop the shallot and sauté in a little butter until soft. Add the lime juice, 3 tablespoons of port and the crème double and bring to the boil. Season with salt and cayenne pepper. Thicken with a large piece of cold butter.
- Heat the foil with the salmon slices in a large pan until the foil is just hot on top. Watch out, if the salmon is too hot, it will dry in no time.
- Serve with the sauce.
- Note: If you don`t want to use aluminum foil, you can use parchment paper or baking paper for the packet. If you use lemon juice and salt, this is recommended for health reasons.
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