1/4cup(60ml) strong chicken stock (I use 1 stock cube crumbled into 1/4 cup/60ml hot water)
3/4cup(180ml) double (heavy) cream
zest of 1 lemon
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. I love to serve mine with baby new potatoes and broccoli too.
Can I make it ahead and/or freeze?No, I don't recommend making this one ahead. The salmon is best when freshly cooked, and the sauce is flavoured in part by the juices from frying the salmon.What size salmon fillets?I use regular salmon fillet portions that are about 2 inches wide and thick (at the the thickest part) and 6-7 inches long. You can replace with the square-ish sizes tail-end fillets if you prefer. The tail end fillets, although wider, are usually thinner. They cook in about the same amount of time (the last bit of cooking in the sauce will help to keep them juicy too).Can I replace with other fish?Yes! This recipe works great with most types of fish fillets
Cook as per this recipe with skin-on trout, sea bass or sea bream
For firm-fleshed, skinless, white fish fillets - such as cod, haddock and pollack, it's a good idea to season them with a pinch of salt and pepper first for extra flavour. These types of white fish are usually thicker, but since they're skinless, they should cook in about the same amount of time as the salmon.
Nutritional information is per serving, not including serving suggestions of potatoes and broccoli.