Creamy marry me salmon
Spain on a Fork · ♥ 1.6K likes · 41.4K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- sea salt
- freshly cracked black pepper
Add the fillets to the hot pan in a single layer, skin side down, and cook about 3 minutes per side until just cooked through, about 6 minutes total; remove and set aside.
- 1 whole onion
- 5 cloves garlic
In the same pan at the same heat, add the chopped onion and garlic and mix continuously so they do not brown, 2 to 3 minutes until the onion is slightly translucent.
Onion, garlic and cooked-out flour
- 1 g dried oregano
- ½ g dried thyme
- ½ tsp sweet smoked Spanish paprika
- ¼ tsp crushed red pepper flakes
Add the oregano, thyme, paprika and red pepper flakes and mix quickly so the paprika does not turn bitter.
The spice mix
- 240 ml milk
- 180 ml vegetable broth
Add the milk and the vegetable broth and mix for about 5 minutes until slightly creamy.
- 55 g sundried tomatoes
- 15 g grated cheese
- 5 g fresh basil
- 10 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Add the sundried tomatoes, grated cheese, basil and lemon juice, season with salt and pepper and mix through.
Building the cream sauce
Return the fillets to the pan in a single layer, lower to low heat and simmer 2 to 3 minutes until heated through; serve out of the pan.