Melt-in-your-mouth salmon with mushroom sauce and NO cream? Yes, it’s possible!
This recipe serves up perfectly flaky salmon nestled in a luscious, velvety mushroom sauce that’s so rich, it’ll fool even the biggest cream enthusiast.
Season salmon fillets with cayenne pepper, salt, black pepper and lemon juice.
Step 1: Pan-sear
Heat oil in a large pan. Place salmon fillets skin side down. Cook for 2 minutes. Flip and brown the other side for a couple of minutes. Remove and keep aside.
Heat butter in the same pan. Saute minced garlic, chilies and sliced mushrooms.
Step 2: Make creamy mushroom sauce
Add all-purpose flour and stir. Add a few spoons of chicken or vegetable stock and stir until you get a smooth sauce.
Pour the rest of the broth and milk into the pan. Crank up the heat and bring the sauce to a boil, stirring intermittently.
Add black pepper and a few sprigs of rosemary. Reduce heat and cover the pan. Simmer the sauce for about 5 to 10 minutes until it thickens.
Place salmon fillets in the mushroom cream sauce. Cover them with the sauce. Cover the pan and cook on low heat for about 2 to 3 minutes.
Step 3: Add salmon to sauce
Enjoy your delicious Salmon with Mushroom Cream Sauce! Get the recipe by clicking the button below: