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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pan fried salmon with japanese style cream sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Pan Fried Salmon with Japanese Style Cream Sauce is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Pan Fried Salmon with Japanese Style Cream Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have pan fried salmon with japanese style cream sauce using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pan Fried Salmon with Japanese Style Cream Sauce:
  1. Take 2 pieces Raw salmon
  2. Get 4 Button mushrooms
  3. Prepare 1/2 clove Garlic (preferably soy sauce infused garlic)
  4. Take 1 tbsp ◎Milk
  5. Take 50 ml ◎Low-fat non-dairy cream
  6. Prepare 1 tsp ◎Soy sauce
  7. Prepare 1 tbsp White flour
  8. Take 1/2 tbsp each Vegetable oil and butter
  9. Make ready 1 Salt and pepper
Instructions 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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