pan-fried salmon in curry cream sauce

pan-fried salmon in curry cream sauce

Ingredients

  • 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


Directions

  1. 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
pan-fried salmon in curry cream sauce, recipe PT15M PT1H 5 455 calories

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