Seared Salmon Fillet with Creamy Garlic Sauce

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Seared Salmon Fillet with Creamy Garlic Sauce

by Susanne Despature

Indulge in this perfectly Seared Salmon Fillet topped with flavoursome Creamy Garlic Sauce that will leave you wanting more!

Cuisine : European Course : Main Skill Level : Novice
Prep : 20 mins Cook : 5 mins Ready in : 25 mins Serves : 4


INGREDIENTS:

  • 60 ml Fish Stock
  • 60 ml Dry White Wine
  • 100 ml Liquid Cream, 35% fat
  • 50 g Cold Butter
  • 2 cloves Garlic, chopped or crushed
  • 3 Ripe Tomatoes, diced
  • 20 g Basil Leaves, finely chopped
  • Salt, Pepper, Lemon Juice
  • 4 Thick Salmon Fillet, 120g per fillet, with skin
  • 1-2 tbsp Grape Seed Oil
  • Salt & Pepper

DIRECTIONS:

  1. Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.
  2. Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.
  3. Add garlic, then just before serving, add diced tomatoes and chopped basil.
  4. Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.
  5. Gently turn fish over and reduce heat to low.
  6. Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.
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