[Recipes
Salmone alla Crema (Salmon with Caper Cream)
Salmon cooked two ways--grilled and then poached in cream sauce--results in a complex, savory version of the ubiquitous fish. Serve with simple mixed vegetables and roast potatoes for an easy yet impressive meal.
| Serves: | 1 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:20 |
Cuisine: | Italian |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | salmon | Dish Type: | Main Course |
| Main Cooking Method: | Simmer | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 8 oz. Norewigan salmon
- 1 Tbsp. flour
- 1 C. heavy cream
- 1 Tbsp. capers
- 1 Tbsp. clam juice
- 1 dash salt and pepper
Directions
Heat grill. Lightly dust salmon with flour on both sides.
In a sauce pan wide enough to accommodate the fish, bring cream, capers, clam juice, and salt and pepper to low simmer.
While sauce is simmering, cook salmon over grill until halfway done. When sauce thickens and reduces to about half, add partially cooked slamon to pan and continue to simmer until salmon is cooked through.
Transfer salmon to serving plate and pour cream sauce over and around fish.