Salmon is a favorite seafood and I like to eat it all kinds of different ways. From grilling on a cedar plank, poaching, pan frying, salmon cakes, serving with different sauces – the recipes are all good.
I mentioned in a previous post that Limoncello would go great with fish or seafood. After some thought I decided upon salmon and to pan fry it. Sole would be another good choice.
The sauce is rich and a little goes a long way and is not only delicious with fresh fish but would be excellent over shrimp ravioli or how about savory shrimp crepes.
Salmon with a Limoncello Cream Sauce
- salmon fillets, skin removed is optional
- 2 tbsp. fresh lemon juice
- 1 clove garlic, minced
- 1/2 tsp. salt
- 1-3 tbsp. freshly ground black pepper (to taste)
Place the salmon in a shallow dish, add the lemon juice, garlic and salt. Turn the salmon to coat both sides and marinate for about 15 minutes before cooking. Grind 1-3 tbsp. pepper onto the flesh and rub it in. It may sound like a lot of pepper but it really perks up the salmon. Don’t laugh but I have a battery operated Peugeot pepper grinder!
Heat a non-stick skillet with spray and cook flesh side down until you get a nice crust. Turn and cover the pan and cook until done. The rule of thumb – 10 minutes per inch or however you like your salmon cooked. I do like my salmon cooked – nothing raw for me!
In the meantime make the following sauce.
Limoncello Cream Sauce:
- 4 tbsp. Limoncello
- 2-3 tbsp. lemon juice (I prefer 2 tbsp.)
- 1/2 cup unsalted butter
- heavy cream to thicken (1/4 cup or more)
Simmer the liqueur and lemon juice; whisk in the butter gradually to combine. Add a little cream to thicken the sauce; season to taste. I like to make the sauce ahead of time and then gently reheat – it will be thicker. Or, just let the sauce cool a little and it will thicken. Pour a little over the salmon or serve on the side.
Recipe by cookingwithauntjuju.com
Beautiful piece of Coho Salmon…