Salmon Rolls with Creamy Mushroom Sauce

Name: Salmon Rolls with Creamy Mushroom Sauce
Total time: 70 min
Yield: 4 servings
Ingredients: 1 kilo salmon fillet; 200 grams unsalted butter; 1 parsley; 1 tablespoon butter; 1 onion; 3 garlic cloves; 1 red pepper; 100 grams mushrooms; 50 grams spinach leaves; 100 ml water; 200 grams heavy cream; 1 teaspoon salt; 1 pinch black pepper; 4 slices lemon

1h 10m

Serves 4

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Salmon Rolls with Creamy Mushroom Sauce

facebook.com

1h 10m

Serves 4

Directions

1Remove the skin from 1 kilo of salmon fillet.
2Add 200 grams of unsalted butter and parsley to taste to a bowl and mix with a fork.
3Spread the butter mixture over the salmon fillet and place it on a piece of plastic wrap.
4Put the salmon in the fridge and let it chill for one hour.
5Cut the salmon into four equal pieces.
6In a large skillet over medium to low heat, add one tablespoon of butter.
7Add the prepared salmon and fry until golden brown on both sides.
8Add one medium onion cut into strips, three crushed garlic cloves, one red pepper cut into strips, and 100 grams of mushrooms cut into smaller pieces to the skillet.
9Sauté for another two minutes.
10Add 50 grams of spinach leaves.
11Add 100 milliliters of water and 200 grams of heavy cream.
12Season with one teaspoon of salt and a pinch of black pepper.
13Add the salmon rolls and four slices of lemon to the skillet.
14Cover the skillet and let everything cook for another ten minutes.

Ingredients

1 kilo salmon fillet
200 grams unsalted butter
1 parsley
1 tablespoon butter
1 onion
3 garlic cloves
1 red pepper
100 grams mushrooms
50 grams spinach leaves
100 ml water
200 grams heavy cream
1 teaspoon salt
1 pinch black pepper
4 slices lemon

Equipment

knifebowlforkplastic wrapskilletspatula

Salmon Rolls with Creamy Mushroom Sauce

1h 10m

Serves 4

facebook.com

Salmon Rolls with Creamy Mushroom Sauce

facebook.com

1h 10m

Serves 4

Directions

1Remove the skin from 1 kilo of salmon fillet.
2Add 200 grams of unsalted butter and parsley to taste to a bowl and mix with a fork.
3Spread the butter mixture over the salmon fillet and place it on a piece of plastic wrap.
4Put the salmon in the fridge and let it chill for one hour.
5Cut the salmon into four equal pieces.
6In a large skillet over medium to low heat, add one tablespoon of butter.
7Add the prepared salmon and fry until golden brown on both sides.
8Add one medium onion cut into strips, three crushed garlic cloves, one red pepper cut into strips, and 100 grams of mushrooms cut into smaller pieces to the skillet.
9Sauté for another two minutes.
10Add 50 grams of spinach leaves.
11Add 100 milliliters of water and 200 grams of heavy cream.
12Season with one teaspoon of salt and a pinch of black pepper.
13Add the salmon rolls and four slices of lemon to the skillet.
14Cover the skillet and let everything cook for another ten minutes.