Brazilian recipe
Grilled Salmon with Mushroom Sauce (Salmão grelhado com molho de champignon)
A simple grilled salmon recipe with a rich mushroom sauce, ideal for a special lunch or a quick dinner.
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Ingredients
2 salmon steaks
Salt to taste
3 cloves garlic, chopped and crushed
Black pepper to taste
Juice of 1 lemon
1 tablespoon butter
1 small jar sliced mushrooms (about 200 g)
1 cup fresh cream
White pepper to taste
Salt to taste
3 cloves garlic, chopped and crushed
Black pepper to taste
Juice of 1 lemon
1 tablespoon butter
1 small jar sliced mushrooms (about 200 g)
1 cup fresh cream
White pepper to taste
Where to find ingredients
Look for the salmon at the seafood counter or fish market. Mushrooms, cream, butter, garlic, lemon, salt, and black and white pepper are usually available in the produce section and dairy aisle of most supermarkets. If fresh cream is unavailable, use a suitable cooking cream substitute sold locally.
Preparation method
- Season the salmon steaks with crushed garlic, salt, lemon juice and black pepper
- Let the salmon marinate for about 30 minutes in the refrigerator
- Heat a frying pan or grill over medium-high heat
- Grill the salmon steaks for about 4-5 minutes on each side, or until golden and cooked through
- While the salmon grills, prepare the sauce
- In another frying pan, melt the butter over medium heat
- Add the sliced mushrooms and sauté until lightly browned
- Pour the cream into the frying pan with the mushrooms
- Cook the sauce over low heat, stirring occasionally, until it begins to thicken
- Season the sauce with salt and white pepper to taste
- Serve the grilled salmon steaks topped with the mushroom sauce
Observations
Salmon with champignon is a classic, versatile dish that appeals to all tastes. The combination of grilled fish, with its juicy texture, and the creamy mushroom sauce creates an irresistible balance of flavours. This recipe is ideal for anyone looking for a tasty meal that is relatively quick to prepare, perfect for special occasions or for a weeknight dinner.
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