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Salmon in Creamy Silk Sauce
Salmon in Creamy Silk Sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Lemon herb salmon in parchment with creamy sauce, paired with asparagus and parsley potatoes.
Ingredients:
  • 6 slices lemon
  • 0.25 cup fresh rosemary
  • 0.25 cup fresh thyme
  • 4 (4 ounce) fillets salmon
  • 0.33333334326744 cup butter
  • 3 tablespoons olive oil
  • 4 cloves garlic, diced
  • 0.5 cup diced onion
  • 1.25 cups heavy cream
  • 1 tablespoon chopped fresh mint leaves
Instructions:
  • Tear a 2-foot piece of parchment paper and layer lemon slices, fresh rosemary, and thyme in the center. Place salmon fillets on top of the herbs. Divide 1 tablespoon of butter evenly among the fillets. Fold and seal the parchment paper, ensuring the lemon slices and herbs remain on the bottom, then tightly wrap another piece of parchment paper around the fish.
  • Cook the fish packet in a double boiler for 25 to 30 minutes. Meanwhile, prepare the sauce.
  • Combine 1/4 cup of butter with olive oil, garlic, and onion in a saucepan. Cook over medium heat for 15 minutes until onions are transparent. Be careful not to brown them. Stir in heavy cream and cook until thickened. Remove from heat.
  • Transfer the warm butter mixture to a blender along with fresh mint. Blend on high for 10 to 15 seconds. Return the mixture to the saucepan, cook to warm and thicken for 2 to 3 minutes while stirring continuously. Avoid letting it sit too long to prevent breaking down.
  • Once the fish is cooked, carefully transfer it from the parchment paper to a warm plate, then generously spoon the sauce over the fish.

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