Flavourful pan-seared salmon coated in a creamy garlic & mustard sauce ๐ŸŸ

Mmmm salmon!

(Cooking time)

(Serves 4)

INGREDIENTS:

(Salmon marinate)ย 

  • Salmon fillets
  • 1 teaspoon of rice vinegar
  • 1 tablespoon of very lazy garlic
  • A pinch of very lazy ginger
  • 1 teaspoon of mustard
  • 1 tablespoon of soy sauce
  • A small handful of fresh parsley
  • 1 spring onion thinly diced
  • 1 tablespoon of low sugar sweet chilli sauce
  • A light squeeze of lemon juice
  • One tablespoonย Marigold Organic Vegan Bouillon powder Reduced Salt

(Sauce)

  • The salmon marinate
  • 1 heaped teaspoon of low-fat cream cheese
  • 1 teaspoon of light butter
  • A pinch of salt
  • 50ml of water

(Salad)

  • Petit pois
  • Thinly sliced red radish
  • 1/2 teaspoon of light butter
  • Salt
  • Cress
  • 1/2 thinly sliced red onion

INSTRUCTIONS:

  1. Firstly, descale and clean the salmon. Then pat the fillets dry.
  2. Then, marinate the salmon with the ingredients listed above. Marinate overnight or for 1 hour in the fridge.Processed with VSCO with al5 preset
  3. Take the salmon out of the fridge 20 minutes before cooking to get it to room temperature.
  4. Heat a frying pan with a drizzle of vegetable oil.
  5. When the pan is hot, individually place the salmon fillets skin-side down without the marinade seasoning! For 1-2 minutes.
  6. Lower the heat to medium and flip the salmon to sear the other side. Let it cook for 10 minutes.
  7. Now add the marinade seasoning to the pan of salmon and add low-fat cream cheese, butter, some water, and salt if needed. Let the sauce simmer for 2-3 minutes until thickened.Processed with VSCO with q3 preset
  8. For the salad, grab some warm petit pois, a handful of cress, radish and red onions. Mix in some butter and add a pinch of salt. Assemble the salmon and petit pois salad onto a dish.IMG_8038

And it’s complete, and it’s a straightforward recipe but so creamy and delicious, it goes perfect with a french stick fresh out the oven!

Bon Appetit!

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