Pan seared salmon with a cream fraiche sauce is a favorite thing, but my really NEW favorite thing is a ready made balsamic glaze I found in the market the other day. It comes in a handy dandy squeezy bottle and I'm squeezing it over just about everything. It provides a lovely "zing" and looks gorgeous.
Despite the Italian balsamic glaze, this dish really does remind me of England. When you go to a pub around this time of the year you will invariably find salmon on the menu. The Brits are good with salmon - just think of all that Scottish Smoked Salmon - delish! This is quick and easy to make, good for you and the cream fraiche sauce adds a nice touch. Hope you like it too.
4 fillets of wild salmon
Olive oil
Salt and pepper
Lemon juice.
For the sauce.
4 oz cr
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