Pan fried Salmon with creamy sauce
Pan fried Salmon with creamy sauce. Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Squeeze some lemon juice all over salmon. Using a large skillet, heat oil over medium heat. To cook Pan fried Salmon with creamy sauce you need 11 ingredients and 9 steps easily.
The ingredients needed to make Pan fried Salmon with creamy sauce:
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3-4 pieces of Salmon fillet
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1 piece of lemon, for marinade
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1 piece of lemon, sliced for cream sauce
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4-5 cloves of garlic, chopped
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Half of or 1 piece onion, chopped
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2 tablespoon of butter
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of Baby spinach
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1 can of Nestle cream or heavy cream
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1/4 cup of parmesan cheese
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1/4 cup of dry white wine
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of Salt and pepper
Steps to make Pan fried Salmon with creamy sauce:
- Season the salmon with salt, pepper and squeeze lemon. Set aside for a while.
- Fry the salmon in any cooking oil that you desire. I used olive oil for mine.
- Once cooked, set them aside. Remove excess oil and use the same pan to make the sauce.
- Put butter on the pan, mix it with remaining olive oil. Saute onion and garlic.
- Add dry white wine. Lower the heat and add the cream. Mix well. In case sauce gets thick, just add a bit if water.
- Add the parmesan cheese. Salt and pepper to taste. Add the spinach and simmer for a while.
- Put back the fried salmon fillet.
- Lastly, put the lemon slices on top and side.
- It is best to squeeze the lemon on the fish before eating. Delicious!
Reduce heat to low and stir occaisionally while waiting for salmon to finish. Pan fried to a flakey perfection, salmon is crispy on the outside and drenched in a creamy and super fragrant sun-dried tomato sauce. This pan fried seared salmon is poached in its own sauce rendering it flaky and moist. There's the option of a crispy skin, by baking it separately if you wish to impress. It's the only way to get a crispy skin with a cream sauce.
