Salmon with a Lemon-Mushroom Cream Sauce

Blue Jean Chef

Serves: 3-4

Ingredients

  • 1 to 1-1/2 lbs salmon filet
  • Olive oil
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 3 oz shiitake mushrooms, stems removed and sliced
  • 1 clove garlic, smashed
  • 2 tsp finely chopped lemon zest, plus lemon juice and slices for garnish
  • 1 tsp fresh thyme leaves, plus more for garnish
  • Salt and freshly ground black pepper, to taste

Preparation

Preheat a large nonstick skillet over medium-high heat and season the salmon with salt and pepper. Add a little olive oil to the skillet and then place the salmon in the pan, presentation side down. Cook for about 6 minutes on each side or until firm to the touch. (Cook for less time if cooking individual filets.) Remove from the skillet and set aside.

Add the mushrooms and garlic clove and sauté for 1–2 minutes. Add the lemon zest and thyme and toss. Add the white wine and cream and bring the mixture to a boil. Simmer for a minute and remove from the heat. Season the sauce to taste with salt, freshly ground black pepper and a squeeze of lemon juice.

Serve the salmon family style, with the lemon cream sauce drizzled lightly over the top and garnished with a sprig of thyme and more lemon zest or some lemon slices.

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