Salmon in Creamy Silk Sauce Popular Recipes

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Salmon in Creamy Silk Sauce

"A scrumptious, elegant and smooth manner to affect your organization! Thick, wealthy and creamy silk sauce has a awesome gently sweet flavor!"

Ingredients :

6 slices lemon
1/4 cup sparkling rosemary
1/4 cup clean thyme
4 (four ounce) fillets salmon
1/three cup butter
three tablespoons olive oil
four cloves garlic, diced
1/2 cup diced onion
1 1/four cups heavy cream
1 tablespoon chopped clean mint leaves

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

Tear a 2 foot piece of parchment paper and area lemon slices within the center, lengthwise. Place sparkling rosemary and thyme on top of lemon slices. Lay salmon filets on pinnacle of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the lowest. Wrap another piece of parchment paper tightly around the fish.
Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
In a saucepan, integrate the final 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, till onions are transparent. Do now not over brown. Pour in heavy cream and prepare dinner till it begins to thicken. Remove from the heat.
Pour the hot butter combination into a blender. Add fresh mint and mix on high for 10 to 15 seconds. Pour returned into the saucepan to warm and thicken for 2 to 3 minutes, stirring continuously. Do no longer allow it sit down too lengthy, or it's going to begin to break down.
When fish is executed, cast off from parchment paper and pace on a warm plate. Spoon sauce over pinnacle of fish.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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