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Pan seared Salmon with Lemon Cream Sauce Recipe

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This recipe for Pan seared Salmon with Lemon Cream Sauce, by , is from Amazing Creations, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chris Robison


one 24 oz Salmon Filet
1 tbsp fresh lemon juice
1 tsp fresh lemon zest
1/4 tsp salt
1 tbsp extra virgin olive oil
1 tsp basil
1/2 tsp tarragon
1 tsp freshly grated ginger
1 cup heavy cream
1/4 cup green onion chopped
a few sprigs parsley
1 Roma Tomato sliced into wedges about 1/2 inch thick
Romaine lettuce
1/4 of a medium yellow onion sliced and separated
a fresh vegetable of your choice

lightly rub Olive oil onto the presentation side of Salmon (side with no skin)
sprinkle 1/2 of ginger over Salmon then gently rub into filet.
Lightly sprinkle salt over filet and let rest about 15 minutes.
In a small sauce pan on medium low heat add cream the remaining ginger lemon zest and juice stirring occasionally until warm.
Add green onion and remaining salt.
Reduce heat to low.
In a large nonstick skillet preheat on medium high heat .
Place Salmon skin side up for 3 minutes and turn over for another 2 to 3 minutes.
Note for thicker Fillets add 1 minute on each side.
Dress the plate with half leaves of Romaine chopped yellow onion and tomato slices place fish skin side down add cream sauce, parsley and lemon wedges.
5 Min prep time
10 minutes cook time

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 Minutes
Personal Notes:
Personal Notes:
10 Minutes cook time




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