Tender, fall-apart pan-fried salmon in a rich, creamy, chilli lemon sauce.
This salmon in a chilli lemon sauce is on the table in 20 minutes and it’s a wonderful meal when you need dinner fast, but you want something special.
My first experience of eating something fishy in a tangy lemon sauce was at a fabulous German restaurant when I ate langusto (Lobster) – where I became a serial diner until I created my own version which I have served many times using lobster, seafood, prawns and here, salmon.
Did you know that Salmon contributes to weight loss?
Salmon is high in polyunsaturated fats which cause a significant decrease in Ghrelin – The Hunger Hormone – In other words, Salmon keeps you feeling fuller for longer – Especially satisfying when you eat it with a deliciously creamy chilli lemon sauce..
SALMON IN A CHILLI LEMON SAUCE
Tender, fall-apart pan-fried salmon in a rich, creamy, chilli lemon sauce.
4
servings30
minutesIngredients
2 Salmon Filets ca 250g together
200 ml Single Cream
1/2 tsp Chilli Flakes
1/4 tsp Salt
1/4 tsp Freshly Ground Pepper
1 Crumbled Vegetable Stock (1 OXO cube)
6-7 drops of Liquid Sweetener or 1-2 tsp Erythritol (test for taste) – Optional
1 tbsp Fresh Lemon Juice
1 Medium Zucchini
2 Crushed Garlic Cloves
2 tbsp Healthy Oil
Method
- Spiralise the Zucchini.
- Fry the crushed garlic on a low heat for 2-3 minutes. Too hot and it will taste bitter.
- Add the spiralised zucchini and fry for several minutes, turning with two wooden forks/spoons to coat the zucchini with the garlic.
- Reduce heat, cover with a pan lid and simmer until the zucchini is soft but still has some bite. Add salt and pepper.
- Turn off the heat, set aside with the lid on to keep it warm.
- Fry the salmon in hot oil, skin side down in the pan for 4-5 minutes until crispy. Turn and fry the other side until done. Be careful not to overcook.
- Take the salmon out of the pan. Set aside and cover with aluminium foil to keep it warm.
- Pour the single cream into the same pan. Add lemon, sweetener, crumbled stock cube, chilli, salt and pepper. Try it for taste and amend seasoning to your liking.
- Drain off any water emitted from the zucchini. Add zucchini to the sauce and heat through.
- Serve the zucchini-lemon sauce on two plates. Adding the Salmon on top.
Notes
- MACROS per serving: 6g Carbs – 48g Fat – 32g Protein – 507 Calories
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