Cooking With Joy: Salmon With Lemon Velvet Cream Sauce

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Shoshie Steinhart
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Salmon with Lemon Velvet Cream Sauce

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This recipe has two parts to it: salmon, which is really straight forward and simple, and sauce which is a little more involved.

As I've said in earlier blogs, stay away from "fishy fish". Any time I plan to make fish, I walk past the fish counter at the store and see if I can smell anything. If I smell fish, I keep walking. When I picked up the salmon filets for this recipe, I smelled nothing. Perfect!

I followed the directions for the salmon and I have to say that it came out great. The fish was tender and delicious and I only put on salt! It would not have turned out so well, if the salmon had not been fresh.

Now for the sauce. I'm not sure if I did something wrong or if my family has a different taste, but the sauce did not go over well.

The directions are simple enough, I added all of the ingredients in the proper order, and I think I kept it on the heat for the right amount of time. Unfortunately the lemon was very overpowering in the sauce, and it has a slight floury taste.

Like I said, maybe it was just me, or I made a mistake. Either way the salmon was delish!

Salmon with Lemon Velvet Cream Sauce

Salmon With Lemon Velvet Cream Sauce p. 234
DRESS IT UP Side Of Salmon With Seared Lemons

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.