Poached Salmon with Garlic, Herb and Cream Cheese Sauce
Our quick and easy poached salmon with a delicious garlic herb and cream cheese sauce, is ready in under 15 minutes so is perfect for a lovely midweek supper. Only one pan is used to poach the salmon and make the sauce so it’s minimal washing up too! Our Mellow Yellow Oil and a little water is used to gently poach the salmon, giving a lovely subtle buttery taste and then carries the flavours from the fish into the delicious sauce. Mellow Yellow cold pressed rapeseed oil is very low in saturated fat (half that of olive oil) rich in Omega 3, and as it is cold pressed it retains the natural vitamin E and plant sterols from within the seed. Serve with our wonderful Fennel Salad.
Method
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1
In a pan with a lid add 3 tbsp of water, 1 tbsp Mellow Yellow Oil, and season well with salt and black pepper.
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2
Heat the pan on a medium heat until the water is starting to steam, then place the salmon steaks in the pan, season them and put the lid on, cooking for around 10 minutes. When the flesh in the centre has turned pale pink. they are cooked through. Place the cooked salmon on a plate and keep warm while you make the sauce.
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3
Turn up the heat a little, add 2 tablespoons Mellow Yellow Oil to the pan and reduce off the juices, then add the shallot and gently fry until completely softened but not brown. Add the garlic and some more seasoning, frying for one minute.
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4
Finally stir in the cream cheese, lemon juice and parsley. Adding a couple of tbsp of water will loosen the sauce. Bring to a brief simmer while stirring, then serve the sauce over the warm salmon.
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5
Delicious served with new potatoes and our wonderful Fennel Salad.
Ingredients
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4 salmon steaks (skin removed)
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3 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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150g cream cheese
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One large shallot (very finely chopped)
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2 cloves garlic (crushed)
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A large handful of fresh parsley (finely chopped)
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Half a Lemon (juiced)
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water
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Salt & freshly ground black pepper
