PAN-FRIED SALMON WITH CREAM AND PARSLEY SAUCE

Ingredients:

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4 salmon steaks, from the East Angus Grocery selection
3-4 sprigs of fresh parsley, finely chopped
1 shallot, finely chopped
2 garlic cloves, minced
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh lemon juice
Fresh dill and green pepper for garnish (optional)

Instructions:

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1. Make sure your salmon fillets have thawed thoroughly (10-15 minutes under cold water). Remove from packaging and pat dry.

2. In a large pan melt 2 tablespoon of butter. Add the finely chopped shallot and minced garlic. Cook until translucent and fragrant.

3. Reduce heat to medium-low. Add the heavy cream and the parsley and stir gently to combine with the shallot and garlic. Simmer for a few minutes until the cream begins to thicken. Add salt and pepper to taste.

4. Meanwhile, in another frying pan, heat up some olive oil over medium-high heat. Place the salmon in the pan, skin side down, and cook for about 3-4 minutes until golden and crisp. Turn the fillets over and continue cooking for another 3-4 minutes until they are cooked through and the flesh becomes flaky.

5. Serve the pan-fried salmon with a generous amount of sauce. Add a drizzle of lemon juice for a delicious touch of acidity. Garnish with some fresh dill and a few green pepper grains. Enjoy!

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PAN-FRIED SALMON WITH CREAM AND PARSLEY SAUCE

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