Creamy Herb Sauce over Salmon Fillets
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
Prep Time |
Cooking Time |
Servings |
|
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4 people |
Ingredients:
- Salmon fillet(s) for 4 people
- 1 cup Crème Fraiche (or heavy cream)
- 1 tsp honey
- 1 lemon, juiced
- 1/2 to 1 lemon or orange, sliced (to your taste)
- 1 big handfull of fresh mint and dill (combined)
- Salt and pepper to taste
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Directions:
Preheat oven to 400° F (200° C)
Remove stems from dill and mint, then chop.
Clean and pat dry salmon, place in cooking dish. Sprinkle with 1/2 of the juice and a little salt and pepper to taste.
Mix remaining lemon juice, honey, mint and dill into Crème Fraiche. Spread over salmon and tuck lemon slices into sauce - part in, part out.
Cook salmon for 17-20 minutes, depending on oven and fillet thickness. Check after 15 minutes, when salmon flakes, it's done. Do not overcook.
Serve with, or over, pasta.
NOTE:
If each person is getting indivudual portions, use separate cooking dishes if possible. Reduce cooking time by 2-3 minutes (depending on oven) when doing so. Do make sure to check at 15 minutes to see if done; more lightly cooked salmon is better than overcooked.