- 1/2 cup heavy whipping cream
- 1 teaspoon mild curry powder
- 1 teaspoon lemon juice
- 2 pinches ground ginger
- 2 (4 ounce) salmon fillets
- salt and freshly ground black pepper to taste
- Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
06/21/2019
recipepes.com
pan-fried salmon in curry cream sauce, recipe
PT15M
PT1H
5
455 calories