Lunch
Pan-Seared Salmon with Natas & Mushroom Sauce
Lunch
Salmon fillets pan-seared and finished in a creamy natas and mushroom sauce — Le's favourite sauce meets her favourite fish.
Ingredients
- 2 salmon fillets
- 200 g fresh mushrooms, sliced (about 2.5 cups)
- 200 ml natas (just under 1 cup)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 splash Lea & Perrins
- 1 tbsp butter (size of your thumb tip)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for finishing (optional)
Instructions
- Heat olive oil in the frying pan over medium-high heat. Season the salmon with salt and pepper. Sear skin-side down for 3-4 minutes until crispy. Flip and cook 2 more minutes. Remove to a plate.
- In the same pan, add the butter. When melted, add the diced onion. Cook for 2 minutes.
- Add the sliced mushrooms and garlic. Cook for 3-4 minutes until the mushrooms release their water and turn golden.
- Pour in the natas and a splash of Lea & Perrins. Stir and let it simmer for 2-3 minutes until the sauce thickens slightly.
- Nestle the salmon back into the sauce. Spoon some sauce over the top. Cook for 2 more minutes until heated through.
- Finish with fresh parsley if you have it.
- Serve straight from the pan.
Notes
Same natas and mushroom sauce as the tortellini and stroganoff recipes — now on salmon. Fresh mushrooms are best, slice them don't chop. The Lea & Perrins adds depth without heat. Serve with basmati rice (1 cup rice to 2 cups water). One pan for the fish and sauce, one saucepan for rice. Chef Simão recipe 🐟🍄🍳
By Chef Claude