#23 Pan Fried Salmon with Garlic Cream Sauce

Hi readers! Today's dish would be something that is a little costly, but once in a while, it don't metter right?

Well, it's not something that I eat, but something that the man I love eats. It's salmon. I really don't like salmon to be honest. I only eat salmon in raw fresh state, as sashimi, that's all. Alright, let's cut to the chase now.

Ingredients:

Pan Fried Salmon

Salmon (up to your preference the size of it)
Half a lemon
Salt
Pepper
Egg White
Mixed Herbs
Olive oil

Garlic Cream Sauce

Cooking cream, one small box, like about 300 ml
4 Cloves of Garlic (chopped finely)
Mixed herbs
Corn flour
A pinch of salt
A pinch of pepper
Butter

Instructions:

Okay the recipe is a little vague as it really depends on the size of your salmon so if I were to say a tablespoon of salt, and you use a big slice of fish, then the thing would be tasteless right? Okay you get my point.

So anyway, firstly, wash your fish then drain the water off. And then wash it with lemon, so that it won't have a fishy taste/smell. After which i dipped in egg white, this is to make sure that the flesh remain intact when cooked. Then I seasoned with a pinch of salt, some pepper (if you want it to be more hot, put more pepper in then), and a teaspoon of mixed herbs. You can add more herbs if you want it to be more fragrant. I then poured some olive oil on it. Heat up a pan with a little olive oil, on low to medium heat, pan fry the salmon. Until you see the the bright orange flesh turning to peachy light orange. Don't overcook it though. So why it was sizzling on the pan, i put some more mixed herbs on both sides of the fish. It took me about 8 minutes or so to fully cook the fish.

Yeah it was that easy.

So next, the sauce. Take like a tablespoon of butter, heat in a small saucepan. Put in the garlic, and saute for a while, this is a very quick process because garlic gets burnt very quickly. Then you add in your cream. Best to use a whisk. Add in the corn flour a bit by bit to thicken the sauce. I added the same mixed herbs, a pinch of salt n pepper for taste and kept putting in the corn flour until it thickens. Keep whisking and make sure there are no clumps. And all these should be done as low heat. And viola! Once the sauce thickens, you are done.

Just pour it over the fish. That's all! Happy trying! :)

P.S. Ignore the potatoes and chicken in the picture that's optional.