This is the most delicious sauce....EVER! For some reason last night it tasted the best it ever has. That happens sometimes.
I think salmon is one of my favourite fish and I love it cooked in every way possible. You are likely to see lots and lots of salmon recipes here over time. This particular recipe, doesn't take much time and is quite tasty. It can be served with whatever you like really. Last night I was in a rush, so just had it with salad.
Baked Salmon with a Lemon Basil Cream Sauce
For the salmon
4 Salmon fillets
1 Tablespoon olive oil
Salt and pepper
Splash of white wine
Juice and zest of one lemon
2 Garlic cloves, crushed
Small bunch of fresh parsley, finely chopped
For the sauce
1/2 Onion, finely chopped
1 Garlic clove, crushed
1 Tablespoon of olive oil
1 Cup/240 ml cooking cream
3/4 Cup/180 ml white cooking wine
Juice and zest of half a lemon
Small bunch of fresh basil, roughly chopped
Salt and pepper
1 Tablespoon of corn flour
2 Tablespoons of cold water
Pinch of sugar (optional)
Preheat oven to 350 degrees F. Put the salmon in a large glass baking dish making sure it doesn't have to overlap on to each other. Evenly sprinkle over the lemon zest and garlic. Then splash over the lemon juice, white wine and olive oil. Then add the salt and pepper and the parsley. Bake in your preheated oven for about 20 minutes or until the salmon is no longer pink.
Meanwhile, you are going to make the sauce. In a small stainless steel saucepan set over high heat, add the olive oil, garlic and onions. Cook for a few minutes like this until the onions have started to soften and the garlic is a golden colour. Add the wine all at once and reduce heat to low. Cook over a low heat until the wine has reduced to about half in volume. This won't take too long, probably about 10 to 12 minutes. Next, add the cooking cream and let it simmer for about 10 minutes over a very low heat.
Next you are going to set a fine strainer over a medium bowl. We are doing this because we don't actually want the onions pieces or the crushed garlic in the sauce. We just want their flavour! Strain the sauce through the strainer, using a spoon to stir through the onions to make sure all the sauce comes out. Discard the onions and garlic and pour the smooth sauce back into your saucepan set over a high heat. In a small glass, mix the corn flour with the water until a smooth pastes forms. Add a small amount of this mixture to your sauce and whisk quickly until it slightly thickens. You may only need a small amount of this, so don't pour it all in at once. Reduce heat to low and add the lemon juice, zest, fresh basil and salt and pepper to taste. Stir to combine flavours. Taste the sauce to see what you think. If it tastes a little bitter, add a pinch of sugar. Sometimes, I do this and sometimes I don't. Once you are happy with your sauce, you are ready to serve it.
Serve the salmon topped with the cream sauce....delicious!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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