Salmon in Pepper, Cream And Dill Sauce
Salmon in Pepper and Cream Sauce
Mamta Gupta
This is simple but tasty dish. The recipe is based on peppered steak recipe.
Edited September 2024
Serves 4
Ingredients
2 salmon steaks
1 tsp. Coleman’s French mustard or any other mustard of choice. Use English mustard if you like it hot.
1 full tsp. black peppercorns, ground coarsely in a mortar. If you don't have one, simply place peppercorns on a hard surface and bash gently with the base of a cooking pan.
1 tsp. sea salt, adjust to taste
1 tbsp. sunflower oil
1 cup single cream. You can use sour cream instead.
1 tbsp. chopped fresh dill
Instructions
Wash and dry salmon steaks.
Cover in mustard. Keep aside.
Place pepper in a plate and put salmon in it, pink side down. Press gently, to cover with pepper.
Season with salt on both sides.
Heat oil in a frying pan and place salmon steaks in it, skin side down. Once seared, turn the heat to medium and cook the steaks for a 4-5 of minutes. Skin should be browned and crisp.
Turn the steaks over, and cook other side for 2-3 minutes.
Pour in the cream and bring to boil/bubble and cook for a couple of minutes.
Once the sauce starts to thicken, taste and adjust salt and pepper.
Salmon should have cooked by now. Test with a sharp knife, the flesh should be opaque throughout. If you can still see uncooked darker pink, simmer for another minute or two.
Lift salmon out onto a serving plate.
Add and stir in chopped dill into the simmering sauce.
Serve salmon hot on warmed plates, spooning a little sauce over each portion.
Remainder of the sauce can be served on the side, in a gravy pot.
It can be served with rice and salad or with vegetables like boiled new potatoes, asparagus tips and a couple of baby carrots.
