Get ready for a flavor explosion with this salmon dish. The sauce is so creamy, smooth, and flavorful, everyone will end up licking their plates. I like it spicy, but you can control the spice level by cutting the amount of chili you use. This dish is sure to impress your guests.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 20 minutes | 30 minutes |
YIELD: 2 Servings
Ingredients
- ¾ of a pound of salmon, cut into 2 servings
- 4 tbsp olive oil
- 1 shallot, finely chopped
- 2-3 cloves garlic, minced
- ½ habanero chili pepper, finely chopped (remove the seeds if you want less heat)
- 20 cherry tomatoes, halved
- Handful of fresh basil leaves
- 1 cup heavy cream
- ½ cup white wine
- 1-2 tbsp lobster essence (lobster stock)
How to Make it
- Heat a large frying pan to medium high/high
- Add 2 tbsp of the olive oil into the frying pan and place the salmon in to the hot pan
- Pan fry the salmon on each side for 1 minute or until golden, remove from the pan
- In the same pan, heat the remaining 2 tbsp of olive oil, add chopped shallots, minced garlic, and finely chopped chili pepper
- Lower the heat and cook the onion, garlic and habanero for 2-3 minutes stirring constantly, then add the white wine and let simmer for 2-3 minutes
- Add the cherry tomatoes and heavy cream and let it simmer for 4-5 minutes, then add the basil and lobster essence and let simmer for 2-3 minutes
- Put the salmon back into the pan and simmer on low for 3-4 minutes (be careful not to overcook the salmon)
- Serve with potatoes and vegetable of your choice
