BOOKS AND SPOONS
Books & Spoons Recipe for CREAMY PEPPERY SALMON SAUCE
A great sauce that comes together rather quickly and is a delicious way to utilize a small piece of salmon to feed four. One of my personal favorites.
200 g / 7 oz Salmon, cleaned up and thinly sliced
Olive oil, turmeric, paprika, black pepper, green pepper, salt
1 Red Onion, chopped small
1 Green Bell Pepper, chopped small
1 cup Cherry Tomatoes, quartered
1,5 - 2 cups cream
Served over rice with a salad
Prepare the salmon as directed
Mix the spices (1/4 tsp of turmeric, paprika, green pepper, 1/2 tsp black pepper, 1 tsp salt) with the olive oil in a cup until a smooth, liquid paste.
Mix the spice paste with the salmon and let it marinate in the fridge until you are ready to use it (up to overnight).
Chop the onion, bell pepper, and cherry tomatoes and fry them quickly on a very hot pan.
Add the marinated salmon to the pan and fry until done (2-4 min)
Lower the temperature of the pan
Add the cream and bring it to a low simmer.
Set aside from direct heat and let the sauce come together while the rice is cooking.
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