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Salmon in Sun-dried Cream Sauce


Salmon in Sun-dried Cream Sauce

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For the Salmon:
1 pound salmon, skin off, divided into 4 fillets
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons olive oil
For the Creamy Sun-Dried Tomato Sauce:
1 1/2 cups heavy cream
1 tablespoon lemon juice
1/2 cup vegetable stock
1 teaspoon salt
1 teaspoon chili flakes
3/4 cup sun-dried tomatoes, rehydrated in oil
4 tablespoons chopped basil
For the Salmon:
Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
For the Creamy Sun-Dried Tomato Sauce:
In the same pan, combine heavy cream, lemon juice, and vegetable stock. Bring to a boil and reduce to a simmer.
Add salt, chili flakes, sun-dried tomatoes and basil.
Turn off heat and add salmon fillets to the cream sauce.
Serve with brown rice or pasta and greens.