1 tbsp vegetable oil
2 salmon fillets – boneless, skin-on
1 clove garlic – peeled and minced
¼ cup (60 ml) white wine
¼ cup (60ml) strong chicken stock – (I use 1 stock cube crumbled into ¼ cup/60ml hot water)
¾ cup (180ml) double (heavy) cream
¼ tsp salt
¼ tsp pepper
3 tbsp grated parmesan
zest of 1 lemon
a few green beans (optional)
Instructions:
-Heat the oil over a high heat in a frying pan (skillet).
-Add the salmon, skin-side down and cook for 2 minutes.
-Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it’s skin-side down again.
-Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
-Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
-Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
-Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley.
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