Salmon Rolls with Creamy Mushroom Sauce

70 mins
Serves 4
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Directions

  1. 1Remove the skin from 1 kg of salmon fillet.
  2. 2In a bowl, mix 200 g of unsalted butter and parsley to taste.
  3. 3Spread the butter mixture over the salmon fillet.
  4. 4Place the salmon on plastic wrap, put in the fridge and let chill for 1 hour.
  5. 5Cut the chilled salmon into four equal pieces.
  6. 6In a skillet over medium-low heat, add 1 tablespoon of butter and fry the salmon rolls until golden brown on both sides.
  7. 7Add one medium onion cut into strips, 3 crushed garlic cloves, and 1 red pepper cut into strips to the skillet.
  8. 8Add 100 g of mushrooms cut into smaller pieces and sauté for 2 minutes.
  9. 9Add 50 g of spinach leaves.
  10. 10Add 100 ml of water, 200 g of heavy cream, 1 teaspoon of salt and a pinch of black pepper.
  11. 11Add the salmon rolls and 4 slices of lemon to the skillet.
  12. 12Cover the skillet and let everything cook for another 10 minutes.

Ingredients

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

Equipment

knifebowlforkplastic wrapskilletspatula