Articles & recettes

Pan fried salmon with cream and parsley sauce

1 October 2023

A blend of freshness and richness from La famille Québec Alimentation

A recipe that combines the delicateness of salmon, the freshness of parsley and the sweet acidity of lemon. All of this coated in a creamy sauce. An elegant combination that will delight everybody at your table.

‍Ingrédients

4 salmon steaks, from the East Angus Grocery selection
3-4 sprigs of fresh parsley, finely chopped
1 shallot, finely chopped
2 garlic cloves, minced
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh lemon juice
Fresh dill and green pepper for garnish (optional)

‍Directions

1. Make sure your salmon fillets have thawed thoroughly (10-15 minutes under cold water). Remove from packaging and pat dry.

2. In a large pan melt 2 tablespoon of butter. Add the finely chopped shallot and minced garlic. Cook until translucent and fragrant.

3. Reduce heat to medium-low. Add the heavy cream and the parsley and stir gently to combine with the shallot and garlic. Simmer for a few minutes until the cream begins to thicken. Add salt and pepper to taste.

4. Meanwhile, in another frying pan, heat up some olive oil over medium-high heat. Place the salmon in the pan, skin side down, and cook for about 3-4 minutes until golden and crisp. Turn the fillets over and continue cooking for another 3-4 minutes until they are cooked through and the flesh becomes flaky.

5. Serve the pan-fried salmon with a generous amount of sauce. Add a drizzle of lemon juice for a delicious touch of acidity. Garnish with some fresh dill and a few green pepper grains. Enjoy!

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Did you know?

Salmon, the star of this recipe, is a rich source of omega-3 fatty acids, known for their heart and brain health benefits. At East Angus Grocery, we're committed to providing you with top-quality ingredients for an exceptional culinary experience.

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