Salmon with Lemon Cream Sauce Recipe

Ingrédients

• 1 1/2 pound salmon filet
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons stoneground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Cracked black pepper, for garnish
• Fresh chopped parsley, for garnish
• Lemon wedges, for serving
• 4 tablespoons butter
• 1 clove garlic
• 1/2 cup heavy whipping cream
• 2 teaspoons lemon juice
• 1 tablespoon fresh chopped parsley

Préparation

1. 1

   Prepare the marinade: In a small bowl, combine the lemon juice, olive oil, stoneground mustard, salt, black pepper, garlic powder, and paprika. Mix well to create a flavorful coating for the salmon.

2. 2

   Coat the salmon: Pat the salmon filet dry with paper towels, then evenly coat it with the prepared marinade mixture, ensuring all sides are covered.

3. 3

   Air fry the salmon: Place the coated salmon filet in the basket of an air fryer. Cook at 400°F (200°C) for 10-12 minutes until the salmon is cooked through and flakes easily with a fork.

4. 4

   Start the sauce base: While the salmon cooks, add the butter and garlic clove to a small pot. Melt the butter over medium-low heat, infusing it with garlic flavor.

5. 5

   Make the cream sauce: Once the butter is melted and garlic infused, pour in the heavy whipping cream. Increase the heat slightly and let the mixture simmer vigorously to thicken the sauce, stirring occasionally.

6. 6

   Plate the salmon: When cooked, transfer the salmon gently onto a serving platter.

7. 7

   Finish the sauce: Remove the cream sauce from heat. Stir in the lemon juice and fresh chopped parsley to brighten and add fresh herb flavor.

8. 8

   Serve: Pour the lemon cream sauce generously over the salmon.

9. 9

   Garnish: Sprinkle cracked black pepper and additional fresh parsley on top for a polished presentation.

10. 10

    Enjoy your meal: Serve immediately with lemon wedges on the side for extra citrus zest.