How to make
Take the salmon, roll it in flour and fry it in oil until almost done with half of the finely chopped garlic.
Remove it from the pan and add the vegetable broth dissolved in 1 cup (250 ml) of water along with the mustard and the remaining garlic. Stir well until the mustard itself dissolves and then add the lemon juice.
Leave the broth to boil and add the cream along with black pepper and salt.
Once it starts to thicken, add the salmon along with the parsley and leave it on low heat for about 5 minutes, until a nice cream is obtained. It must thicken further.
Then remove it from the pan, serve and sprinkle with more parsley if desired.
P.S. Personally, as a fan of hot sauce, I add a little chili pepper to the cream along with the black pepper and salt, but this is definitely optional.
I hope you like this salmon with lemon-cream sauce and if you decide to cook it, leave a photo of the end result.
Enjoy!
Find out how to remove the skin from salmon, but also is it unhealthy combining salmon with milk.
