Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce
Ingredients
The salmon
-
4
pieces
salmon fillets (approximately 6 ounces each)
-
1
tablespoon
avocado oil
-
to taste
none
seasoning salt or Redfish Magic seasoning
The sauce
-
1
cup
chicken broth
-
1
tablespoon
butter
-
1
tablespoon
fresh lemon juice
-
3
cloves
garlic (minced)
-
1
cup
roasted red peppers (chopped)
-
1
cup
heavy cream (at or close to room temperature)
-
⅓
cup
freshly grated parmesan (at room temperature)
Optional garnishes
-
to taste
none
additional freshly grated parmesan
-
to taste
none
chopped fresh parsley or chives
Instructions
- Season both sides of the salmon fillets with the seasoning blend.
- Heat avocado oil in a large skillet over medium-high heat.
- Place salmon fillets skin-side down in the skillet and sear for 4 minutes until the skin is golden and crisp.
- Flip the fillets and cook skin-side up for 2 to 4 minutes until desired doneness.
- Transfer the salmon to a plate and return the skillet to the stove.
- Reduce heat to medium-low and add chicken broth to the skillet, scraping up any browned bits.
- Simmer until the liquid is reduced by half, then pour it into a medium bowl.
- Melt butter in the skillet, then add minced garlic and sauté for 30 to 60 seconds until fragrant.
- Add chopped roasted red peppers, lemon juice, and heavy cream to the skillet.
- Return the reduced chicken broth to the skillet and stir well, bringing it to a boil.
- Reduce until slightly thickened, approximately 3 minutes.
- Remove from heat and stir in freshly grated parmesan until fully incorporated.
- Return the salmon fillets to the skillet, spoon sauce over the tops, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
550
Total fat
41g
Total carbohydrates
5g
Total protein
39g
Sodium
866mg
Cholesterol
176mg
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