Pink salmon in a creamy sauce in a pan
0
1398
Kitchen
European
Calorie content
102.6 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
5.2 gr.
Fats *
14.5 g
Carbohydrates*
10.4 g
Pink salmon, in my opinion, is the perfect fish that can be cooked in a variety of ways and will still be tasty and juicy. Today I propose to cook a simple and quick recipe for pink salmon in a creamy sauce in a pan. The fish turns out to be appetizing and tender, perfect as a late protein dinner. If you have pink salmon fillets available, this will save you a lot of time.
Ingredients
Cooking process
If you will use frozen pink salmon carcass, then first defrost it, then cut off the tail, head and fins. Gently remove the insides and rinse well in running cold water. Then pat dry with paper towels. Cut lengthwise along the back, carefully remove the ridge with seeds, and cut the resulting fillet into small pieces.
Peel the garlic and rinse under water. Chop the peeled garlic with a sharp knife or pass through a press. Pour the required amount of cream into a small container, add chopped garlic there and mix well. Pour the pieces of pink salmon with the resulting liquid, evenly distributing it throughout the fish.
Bon Appetit!