Salmone Alla Crema (Salmon W. Caper Cream) San Diego Restaurant |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Salmon cooked two ways-grilled and then poached in cream sauce-results in a complex, savory version of the ubiquitous fish. Serve with simple mixed vegetables and roast potatoes for an easy, yet, impressive meal. Ingredients:
8 ounces salmon |
1 tablespoon flour (i use gluten free) |
1 cup heavy cream |
1 tablespoon capers |
1 tablespoon lemon juice |
salt and pepper |
Directions:
1. Heat the grill or broiler.
2. Lightly dust the salmon with flour on both sides.
3. In a sauce pan wide enough to to accommodate the fish, bring cream, capers, lemon juice, salt and pepper to low simmer.
4. While the sauce is simmering, cook salmon over grill or under broiler until halfway done.
5. When sauce thickens and reduecs to about half, add partially cooked salmon to pan and continue to simmer until salmon is cooked through.
6. Transfer salmon to serving plate and pour cream sauce over and around fish.
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