Brazilian recipe
Grilled salmon with creamy champignon sauce (Salmão grelhado com molho de champignon)
Juicy grilled salmon with a creamy champignon mushroom sauce, ideal for a special lunch or a quick weeknight supper.
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Ingredients
2 salmon steaks
Salt to taste
3 garlic cloves, chopped and crushed
Black pepper to taste
Juice of 1 lemon
1 tablespoon butter
1 small jar sliced champignon mushrooms (about 200 g)
1 cup fresh cream
White pepper to taste
Salt to taste
3 garlic cloves, chopped and crushed
Black pepper to taste
Juice of 1 lemon
1 tablespoon butter
1 small jar sliced champignon mushrooms (about 200 g)
1 cup fresh cream
White pepper to taste
Where to find ingredients
In Ghana, look for salmon, champignon mushrooms and fresh cream in large supermarkets, fish shops and frozen food sections. Fresh salmon is ideal; another firm fish is only a substitute.
Preparation method
- Season the salmon steaks with crushed garlic, salt, lemon juice and black pepper
- Leave the salmon to marinate for about 30 minutes in the fridge
- Heat a frying pan or grill over medium-high heat
- Grill the salmon steaks for about 4-5 minutes on each side, or until browned and cooked through
- While the salmon is grilling, prepare the sauce
- In another frying pan, melt the butter over medium heat
- Add the sliced mushrooms and sauté until lightly browned
- Pour the fresh cream into the pan with the mushrooms
- Cook the sauce over low heat, stirring now and then, until it begins to thicken
- Season the sauce with salt and white pepper to taste
- Serve the grilled salmon steaks spooned over with the champignon sauce
Observations
Salmon with champignon sauce is a versatile dish with a rich, comforting flavour. The grilled fish stays juicy, while the creamy mushroom sauce brings a smooth savoury finish.
This recipe works well when you want something tasty without spending too long in the kitchen, whether for a small special meal or a straightforward supper during the week.
This recipe works well when you want something tasty without spending too long in the kitchen, whether for a small special meal or a straightforward supper during the week.
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