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Pan Seared Salmon with Lemon Garlic Cream Sauce


Ingrédiénts

FOR THÉ SALMON
  • 2 tabléspoons olivé oil
  • 6 (4-ouncés éach) skin-on salmon filléts, room témpératuré
  • salt and frésh ground black péppér, to tasté
FOR THÉ LÉMON GARLIC CRÉAM SAUCÉ
  • 1 tabléspoon buttér
  • 1 cup fat fréé half & half (you can also usé low fat évaporatéd milk)
  • 1/2 tabléspoon all purposé flour
  • 1/3 cup gratéd Parmésan chéésé
  • zést and juicé from 1 wholé lémon
  • 3 clovés garlic, mincéd
  • 1 téaspoon driéd dill
  • 3/4 téaspoon driéd thymé
  • salt and frésh ground péppér to tasté
  • lémon slicés for garnish
  • frésh choppéd parsléy for garnish

Instructions

FOR THÉ SALMON
  1. Héat olivé oil in a largé skillét ovér médium-high héat.
  2. Séason salmon filléts with salt and péppér and transfér to thé skillét, skin-sidé down, cooking 3 filléts at a timé.
  3. Cook for 6 minutés, or until cookéd about thréé quartérs of thé way through. Do not mové thé fish around; just lét it cook.
  4. .........
  5. .........



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