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After being away to Las Vegas for almost a week, it was so good to come home to my lovely family. To make it up to them, today, I decided to treat them with a delicious dinner. I cooked my creamy salmon which I served over a bed of corn and red bell pepper. The salmon was moist, tender and crispy at once, and delicious.
As much as I enjoyed that wonderful treat from work in Las Vegas, eating dinner with my family is what brings me the most joy.
Marjie’s Creamy Garlic Salmon
2 lbs Salmon
1 cup reduced fat cream
1 cup parmesan cheese
½ cup white wine
1Tbsp extra virgin olive oil
2Tbsp unsalted butter
4 cloves garlic minced
1 tsp garlic powder
1 tsp ground mustard
Juice and zest of 1 lemon
Salt and pepper to taste
2Tbsp chopped parsley
In a large skillet, heat the extra virgin olive oil over medium heat. Slice the salmon and season with salt, pepper, lemon zest, ground mustard, and garlic powder.
Sear in the skillet about 3minutes on each side. Once cooked, remove from the skillet and set aside.
Melt the butter in the same skillet. Sauté the garlic for about 30 seconds. Pour in the white wine and let it reduce. Add the cream and bring to a gentle boil while stirring occasionally. Season with salt and pepper. Add the parmesan cheese and allow the sauce to gently simmer until it thickens.
Add the salmon back into the skillet, sprinkle with parsley and add the lemon juice.
I served the salmon over my sauté corn and red bell pepper.
For my sautéed corn, in a non-stick skillet, I simply heated 1 tbsp extra virgin olive oil over moderately high heat until it’s hot but not smoking.
I added the corn and diced red pepper which I stirred, until tender but still crunchy for about 2 minutes. I added some red pepper flakes and cooked for about 1 more minute. Then I seasoned with salt and pepper to taste.