Pan Fried Salmon with Japanese Style Cream Sauce
Pan Fried Salmon with Japanese Style Cream Sauce

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pan fried salmon with japanese style cream sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pan Fried Salmon with Japanese Style Cream Sauce is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Pan Fried Salmon with Japanese Style Cream Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pan fried salmon with japanese style cream sauce using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pan Fried Salmon with Japanese Style Cream Sauce:
  1. Prepare 2 pieces Raw salmon
  2. Make ready 4 Button mushrooms
  3. Take 1/2 clove Garlic (preferably soy sauce infused garlic)
  4. Make ready 1 tbsp ◎Milk
  5. Take 50 ml ◎Low-fat non-dairy cream
  6. Get 1 tsp ◎Soy sauce
  7. Prepare 1 tbsp White flour
  8. Prepare 1/2 tbsp each Vegetable oil and butter
  9. Get 1 Salt and pepper
Steps to make Pan Fried Salmon with Japanese Style Cream Sauce:
  1. Season the salmon with salt and pepper. Thinly slice the mushrooms. Mince the garlic.
  2. Blot the salmon with a paper towel, and lightly coat with flour.
  3. Heat a frying pan with oil and butter. Cook the salmon skin-side down. Once the skin is crispy, turn it over, and cook over medium to low heat.
  4. To make the sauce, put 1 teaspoon of butter (not listed), garlic, and mushroom in a frying pan, and cook over medium heat. Add the ◎ ingredients, and lightly simmer.
  5. Season with salt and pepper. Pour the sauce over the served salmon and serve
  6. This is soy sauce infused garlic. It is very useful to have on stock. Adding some, I've been keeping it in stock for about 10 years, constantly adding to it.

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