Pan Seared Salmon with Lemon Cream Sauce Prep Time: 10 minutes Cook Time: 20 minutes Difficulty: Easy Servings: 4
Ingredients 3 tablespoons ghee, divided 4 (3-4 oz.) salmon fillets 1 teaspoon salt, divided 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon pepper, divided
1 tablespoon cornstarch dissolved in ¼ cup water 2 tablespoons fresh parsley, chopped ¼ teaspoon crushed red pepper 2 cups cooked white or brown rice, warmed
1 small shallot, minced 3 cloves garlic, minced 1 cup Almond Breeze ® Original Almond & Oat Blend ¼ cup chicken broth 1 tablespoon lemon juice
Directions 1. In a large skillet over medium-high heat, add 2 tablespoons ghee. Pat salmon dry and season with ½ teaspoon salt, paprika, garlic powder and ¼ teaspoon pepper. 2. Sear salmon, flesh side down, about 2-3 minutes, until browned. Flip and cook 2-3 minutes, until salmon is mostly cooked. Remove from pan and set aside.
3. To the same skillet, add remaining 1 tablespoon ghee. Add shallot and cook until softened, then stir in garlic and cook until fragrant. Stir in Almond Breeze ® Original Almond & Oat Blend , broth and lemon juice. Bring to a boil. 4. Stir in cornstarch slurry, then reduce heat and simmer until thickened. Stir in parsley and red pepper. Add salmon and cook about 5 minutes.
5. Serve salmon and sauce over rice. Refrigerate leftovers.
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JANUARY–FEBRUARY 2024
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