Saumon crémeux à l’ail

Ingrédients

• 1 pound fresh salmon (cut into 4 pieces)
• 1/4 teaspoon garlic powder
• Salt & pepper (to taste)
• Flour (for dredging)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4-5 cloves garlic (minced)
• 1/2 cup chicken broth or dry white wine
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream
• 1-2 tablespoons fresh parsley (chopped)

Préparation

1. 1

   Cut the salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.

2. 2

   Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon. Cook it for 3-4 minutes/side or until it's nicely browned (don't overcook - the salmon will finish cooking in the sauce). If using skin-on salmon, start with skin side down. If the salmon is a lot thicker than 1", sear it for slightly longer. Transfer the salmon to a plate.

3. 3

   Add the garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir/whisk until the mustard has dissolved, and let it bubble for 1-2 minutes.

4. 4

   Add the cream to the skillet.

5. 5

   Place the salmon back into the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed and sprinkle with the chopped parsley.