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Salmon with lemon cream

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Salmon filet 8ozw
Rosemary chopped 2T
Basil Chopped 2T
Heavy cream 1C
Lemon juice (fresh squeezed) 1tsp
Butter 1T
Chicken stock 1/8 C
Olive oil 2T
Red onion 1/4 ea (thinly sliced and caramelized)
Salt and pepper to taste
Spring veggies
Red and yellow cherry tomato (cut in 1/2's) 4ea
Green onion (white part only) 3ea
Asparagus tips (grilled) 6ea
Sugar snap peas (hulled) 10 ea
Roasted garlic cloves 4ea
Olive oil 2T
Butter 2T
Salt and pepper to taste
Red potato chips
Red potato 2ea (thinly sliced and placed in water)
Vegetable oil 3C
Salt and pepper to taste
Sear salmon filet in olive oil skin side up 2-3 min on ea side and finish in 350f oven until 145f internal temp is reached. Remove fish from pan and place pan over med. flame. Add butter, herbs and lemon juice, cook for 30 seconds. Then pour in chicken stock and heavy cream and reduce until slightly thickened, approx 1-2 min. Season with salt and pepper if necessary.
For veggies heat olive oil and butter in a pan over med-high heat. Add all veggies, toss and cook until green onion is tender, approx. 1-2min. Season with salt and pepper to taste. For potato chips drain potato slices thoroughly. Heat oil up in small saucepan to 350f(please use a thermometer). Place chips in hot oil and fry until golden brown. Remove chips with slotted spoon and place on clean paper towels to drain. Season with salt and pepper immediately. Place fish on plate, drizzle with cream sauce, top with caramelized red onions and potato chips. Surround fish with spring veggies and serve. Enjoy!
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