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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We pan fried the salmon- it's easy and quick. We made a rich white sauce in the pan used for cooking the colcannon. There was just a touch of onion left in the white sauce. We added a couple of tablespoons of lemon juice and fresh dill and it was a great whie sauce. This is from . Ingredients:
4 salmon fillets (about 8oz. each) |
2 tablespoons oil |
salt and pepper |
4 tablespoons butter |
3 tablespoons flour |
1 cup cream |
1 cup milk (or use half-and-half) |
2 tablespoons lemon juice |
1 tablespoon fresh dill, snipped |
Directions:
1. Put oil in a large, heavy skillet. Salt and pepper salmon fillets generously. Place in hot oil and cook for 5 minutes on each side or until done. For the sauce: Melt 4 Tblsp. butter in a heavy skillet. Stir in 3 Tblsp. flour until you have a smooth, pasty slurry. Whisk in a cup of cream and then a cup of milk (or half-and-half). Cook over medium heat, stirring with a whisk, until the starches gelatinize and the sauce thickens. Add salt and pepper and dilute with additional milk to reach the desired consistency. Add a couple Tblsp. of lemon juice, just enough to lend a little tang, and snipped, fresh dill. Spoon hot sauce over each serving of fish. Garnish with lemon wedges.
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