A few months ago our family was gifted salmon fillets. A LOT of salmon fillets. The average person would be ecstatic at such a gift considering their market value but....my family hates salmon. I've tried several ways of preparing and cooking said salmon without remarkable results. We trudged through the eating process tossing a leftover bite or two in the garbage.
My husband suggested throwing them out but the frugal gal in me just couldn't do it. So I attempted once more to prepare a salmon dinner but this time I didn't follow a recipe--I followed my own intuition and added ingredients that would make any dish to die for: citrus + cream. It couldn't fail, right? My husband calls this my Most Inspired Moment and I agree with him. The result was an intensely flavorful yet flaky salmon and the cream sauce is so rich and citrus-y. All around the perfect combination. But the best part might just be that it all comes together in about 30 minutes. Try it and experience perfection on a plate, you can thank me later.
Makes: 4 servings
4 Tbsp butter
4 medium salmon fillets
1/4 cup lemon juice
2 Tbsp butter
2 cloves minced garlic
1/2 cup white wine
1 cup heavy whipping cream
2 Tbsp lemon zest
1 Tbsp sage
1 Tbsp oregano
1/2 tsp salt
1 tsp pepper
1/2 cup grated parmesan
Melt 4 Tbsp butter in a large skillet over medium heat.
Liberally salt and pepper salmon filets then place in hot skillet, skin side up.
Add lemon juice and cook for 5 minutes.
Turn salmon and cook another 5 minutes, skin side down. Salmon should be browned and flaky.
Remove from pan and cover with foil.
Melt 2 Tbsp butter in the hot skillet over medium heat
Add garlic and saute until garlic is golden brown, about 2 minutes.
Add wine, cream, zest, and seasonings.
Simmer until reduced in half, approximately 20 minutes.
Stir in parmesan until melted.
Place salmon over the cream sauce and spoon sauce over salmon.
Cook on low for 5 minutes. Serve with a side of steamed broccoli.
Serving size: 1 serving
Net carbs: 4 g
Fat: 43 g
Protein: 38 g