Preparation Time
10 min
Cooking Time
10 min
Total
20 min
Ingredients
- Olive oil 1 tablespoon
- Salmon filets 600 grams
- Salt to taste
- Pepper to taste
- Garlic powder 1 teaspoon
- Unsalted butter 2 tablespoons
- Garlic 6 cloves
- Chicken Stock 1/2 cup
- Président Cooking Cream 1 1/2 cups
- Parmesan cheese 1/2 cup fresh grated
- Fresh Parsley 2 tablespoons
- Juice of 1/2 a lemon
Instructions
- Heat oil in a large skillet over medium-high heat.
- Season salmon with salt, pepper, and garlic powder.
- Sear salmon in the hot pan, starting skin-side up, for 5 minutes on each side or until desired doneness. Set aside when cooked.
- In the same skillet, melt butter and sauté garlic for about 30 seconds.
- Pour in chicken stock, allowing it to reduce by half while scraping any bits from the pan.
- Reduce heat to low-medium, add cream, and bring to a gentle simmer, stirring occasionally. Season with salt and pepper.
- Add parmesan cheese and let the sauce simmer for an additional minute until the cheese melts and the sauce thickens.
- Return the salmon to the pan & sprinkle with parsley.
- Adjust salt and pepper according to taste.
- Serve with a squeeze of lemon juice accompanied by some steamed vegetables.
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