Ingredients
The following ingredients have 4 Servings
- 1 lb salmon (4- 2.5" wide fillets)
- 1/2 tsp salt
- 1 pinch pepper
- 1 - 2 tbsp olive oil
- 1/2 lemon (wedges, optional)
- Salmon sauce (Use your favorite to cook it in, or drizzle on top. One idea below.)
- 1/2 c heavy cream
- 1 c mushrooms (sliced or canned, drained and chopped)
- 4-5 cherry tomatoes
- 1/2 tsp thyme
Instruction
- Rinse the pieces of chilled fish and pat dry with paper towels. Remove any remaining small bones with tweezers or fingers. Brush with 1 tbsp of your olive oil, the salt, add any spices or seasonings you want.
- Heat the remaining olive oil in a frying pan. Place the salmon skin side up and fry over medium heat for 2 minutes. Carefully flip the pieces over and fry on the other side for another 3 minutes. (if you aren't adding the sauce increase timing to 5 minutes with a lid on and remove when fish is flaky with a fork)
- If cooking with the sauce which is recommended; Transfer the fried fish to a plate. Put the mushrooms and tomatoes into the pan. Fry for 3-4 minutes on medium heat, stirring occasionally.
- Pour the cream into the pan, stir and turn down the heat. Wait 2-3 minutes. If the cream is too thick, add some water. Transfer the salmon pieces to the skillet and simmer in the creamy mushroom sauce for another 5-6 minutes. Cover the pan with a lid. 145 F is ideal internal temperature
- Drizzle the top of the salmon with the cream sauce and turn off the heat. Cover with a lid and leave for 2-3 minutes. Carefully transfer the fish to a plate and serve with fresh herbs, remaining sauce, mushrooms.
