Ingredients
- 2-4 fillets of salmon. You can use spring, sockeye, coho or pink
- 1 lemon sliced crosswise
- 1 small Onion chopped
- 2 cloves Garlic crushed & chopped
- 1-2 cups Cream
- ½ cup sliced Mushrooms
- 2 T. Olive oil
- 2 T. Butter
- ½ cup chopped Spinach
- ¼ cup chopped Parsley
- ¼ cup chopped fresh Fennel sprigs
- ¼ cup grated Parmesan cheese
- 1/3 cup Dry white wine
- Salt & pepper to taste
Instructions
- Preheat large saucepan over medium high heat then add olive oil for frying.
- Gather all the veggies including the garlic and add to saucepan stirring until ingredients are mixed.
- Add lemon slices to one side of the pan and reduce heat to a simmer, stirring occasionally.
- Season salmon fillets with salt & pepper then quickly brown in another preheated skillet in the butter. DO NOT OVERCOOK you just need to brown outsides for colour. Flip the fillets and remove skillet from the heat.
- Add cream and wine to the saucepan of veggies and lemons and bring heat back up to medium. When bubbles begin to form in about 2- 3 mins add the browned salmon fillets and spoon the sauce over each fillet. Cook until sauce gets thick and creamy (around 3-5 mins. Add a bit more butter or a splash of buttermilk if you want to further thicken the sauce).
- Remove from heat and serve with crusty bread, rice or even over light pasta such as spaghetti or egg noodles.
