Grilled Salmon with Lemon Rosemary Cream Sauce
March 30th 2011 01:23
Salmon may be the most unique tasting fish in the ocean. Because of this you don't need to add a lot to it. Its natural flavor is all you really need. Here I've coupled it with a lemon rosemary cream sauce to brighten the flavor.
Ingredients for Salmon:
2 - Salmon fillets (3-4 oz each)
1 tsp - dried rosemary
olive oil to coat salmon
pinch of salt
pinch of black pepper
Heat a grill pan or your grill over medium high heat. When hot spray the pan/grill with a non-stick spray or brush lightly with oil (canola will work fine).
Coat the flesh side of each salmon fillet with a little oil and season each with a pinch of salt and pepper. Crush the dried rosemary in your palm and divide between the two fillets.
Place the salmon on the pan/ grill flesh side down and cook for 3-4 minutes. Flip the salmon on the skin side and continue to cook just until the salmon is cooked through (about 5-6 minutes). When done peel the skin off the salmon and top with the lemon rosemary cream sauce.
Lemon Rosemary Cream Sauce:
1/4 cup - chicken stock
1/2 cup - cream or whole milk
1 - garlic clove sliced thin
1 TBS - fresh rosemary
1 TBS - flour
1 TBS - butter
juice of 1 lemon
zest of 1 lemon
Melt the butter in a sauce pan over medium-low heat. When melted stir in the flour and allow to cook for about 3-5 minutes. After the time is up stir in the stock, cream, garlic, rosemary, lemon juice and zest. Bring the sauce to a simmer/ light boil and allow the sauce to thicken. When thick enough to coat a spoon season with salt and pepper to taste. Serve over top the salmon.
Pair the salmon with roasted potatoes, rice, my sweet potato croquette (will publish recipe soon), steamed green beans or broccoli.
Grilled salmon served with sweet potato croquette and steamed green beans
Ingredients for Salmon:
2 - Salmon fillets (3-4 oz each)
1 tsp - dried rosemary
olive oil to coat salmon
pinch of salt
pinch of black pepper
Heat a grill pan or your grill over medium high heat. When hot spray the pan/grill with a non-stick spray or brush lightly with oil (canola will work fine).
Coat the flesh side of each salmon fillet with a little oil and season each with a pinch of salt and pepper. Crush the dried rosemary in your palm and divide between the two fillets.
Place the salmon on the pan/ grill flesh side down and cook for 3-4 minutes. Flip the salmon on the skin side and continue to cook just until the salmon is cooked through (about 5-6 minutes). When done peel the skin off the salmon and top with the lemon rosemary cream sauce.
Lemon Rosemary Cream Sauce:
1/4 cup - chicken stock
1/2 cup - cream or whole milk
1 - garlic clove sliced thin
1 TBS - fresh rosemary
1 TBS - flour
1 TBS - butter
juice of 1 lemon
zest of 1 lemon
Melt the butter in a sauce pan over medium-low heat. When melted stir in the flour and allow to cook for about 3-5 minutes. After the time is up stir in the stock, cream, garlic, rosemary, lemon juice and zest. Bring the sauce to a simmer/ light boil and allow the sauce to thicken. When thick enough to coat a spoon season with salt and pepper to taste. Serve over top the salmon.
Pair the salmon with roasted potatoes, rice, my sweet potato croquette (will publish recipe soon), steamed green beans or broccoli.
| 19 |
| Vote |
subscribe to this blog
