Salmon in Creamy Silk Sauce

Name: Salmon in Creamy Silk Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters butter; 1 Tbsp chopped fresh mint leaves; 59 milliliters fresh rosemary; 59 milliliters fresh thyme; 4 cloves garlic, diced; 296 milliliters heavy cream; 6 slices lemon; 3 Tbsps olive oil; 118 milliliters diced onion; 454 grams fillets salmon

Salmon in Creamy Silk Sauce is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 668 calories, 25g of protein, and 61g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. A mixture of butter, garlic, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise.

Ingredients you will need

Lemon

Equipment you will use

Baking Paper

Place fresh rosemary and thyme on top of lemon slices.

Ingredients you will need

Fresh Rosemary

Lemon

Thyme

Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.

Ingredients you will need

Salmon Fillets

Butter

Herbs

Lemon

Fish

Wrap

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Baking Paper

Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.

Ingredients you will need

Sauce

Fish

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Double Boiler

In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown.

Ingredients you will need

Olive Oil

Butter

Garlic

Onion

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Sauce Pan

Pour in heavy cream and cook until it begins to thicken.

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Heavy Cream

Remove from the heat.

Pour the hot butter mixture into a blender.

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Butter

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Blender

Add fresh mint and blend on high for 10 to 15 seconds.

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Fresh Mint

Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down.

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Sauce Pan

When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.

Ingredients you will need

Sauce

Fish

Equipment you will use

Baking Paper

Equipment

Ingredients

Servings:

79milliliters

butter 1Tbsp

chopped fresh mint leaves 59milliliters

fresh rosemary 59milliliters

fresh thyme 4cloves

garlic, diced 296milliliters

heavy cream 6slices

lemon 3Tbsps

olive oil 118milliliters

diced onion 454grams

fillets salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.