Saumon à la sauce crémeuse aux champignons

Ingrédients

• 2 tbsp extra virgin olive oil (35 ml)
• 4 salmon fillets (6 oz / 170 grams each)
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 8 oz white mushrooms (thinly sliced) (225 grams)
• 1 tbsp all purpose flour (9 grams)
• 1/2 cup low fat milk (120 ml)
• 1/2 cup vegetable broth (120 ml)
• 2 tbsp chopped parsley (5 grams)
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper
• chopped chives for garnish

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   In the meantime, add the salmon fillets over some paper towels and pat dry, then season with salt & pepper on both sides

3. 3

   Add the salmon fillets into the hot fry pan, in a single layer and skin side down, fry for 3 to 4 minutes per side or until the salmon is just cooked through, then remove from the pan and set aside

4. 4

   Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the sliced mushrooms and a dash of salt, continue to mix together for a few minutes

5. 5

   After 6 to 8 minutes and the mushrooms are lightly sauteed, add in the flour, mix continuously for 2 minutes, then add in the milk and vegetable broth, and gently mix together for a few minutes

6. 6

   After about 4 minutes and you've ended up with a slightly creamy sauce, add in the chopped parsley and season with salt & pepper, mix together, then add the salmon fillets back into the pan, all in a single layer, spoon some of the sauce over the fillets, and simmer for 1 to 2 minutes

7. 7

   Serve directly out of the pan, topped off with a kiss of fresh lemon juice, some cracked black pepper, and chopped chives, enjoy!