Saumon crémeux au beurre et à l’ail

Ingrédients

• 4 salmon fillets, skin removed
• 2 tbsp butter
• 1 red onion, finely chopped
• 3 garlic cloves, crushed
• 1 cup white wine/stock
• 1 cup cream
• 1/2 cup milk mixed with 1 tablespoon cornflour/starch
• 2 tbsp lemon juice
• zest of 1/2 lemon
• salt, to taste
• pepper, to taste
• parsley, chopped

Préparation

1. 1

   Heat a large non-stick frying pan then brown the salmon fillets on both sides in a splash of oil until golden brown. Remove from the pan and set aside.

2. 2

   Add the butter to the pan and add the red onion. Saute until soft and fragrant then add the garlic and fry for another 30 seconds.

3. 3

   Pour in the wine/stock and allow to reduce then pour in the cream and milk mixture. Bring to a simmer then allow to cook for 5 minutes before adding the lemon juice and zest. Season to taste then add the salmon back in.

4. 4

   Allow to salmon to cook in the sauce for 3-5 minutes then sprinkle with the parsley and serve.