on Oct 06, 2022, Updated Sep 08, 2023 Here are a few more salmon recipes that you may like: Salmon Panang Curry, Furikake Salmon, and Hibachi Salmon.
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For a hearty meal, serve it with mashed potatoes, rice, orzo, or crusty bread. I used salmon fillets with skin-on, but you can use skinless fillets too. If using frozen salmon, then make sure to thaw it before cooking. Onions – Use red, yellow, or white onions, whichever are readily available. Tomato Paste – It adds a bright and bold flavor to each bite. Paprika – This is the star ingredient of this recipe. I used plain paprika but you can use smoked paprika or sweet paprika too. Others – You will also need garlic, chicken broth, unsweetened heavy cream, freshly squeezed lemon juice, fresh parsley, extra virgin olive oil, red pepper flakes, salt, and freshly cracked black pepper. You can substitute heavy cream with cashew cream for something lighter or dairy-free. Season the filets evenly with ½ salt, and ½ teaspoon freshly cracked black pepper. Once the oil is hot, arrange the fillets in the pan in a single layer and cook for 3-4 minutes, until lightly browned. Flip gently using a pair of tongs and cook for 1 more minute until the fillets are flaky and cooked. Transfer the cooked fillets to a plate and set them aside. Add the remaining 1 tablespoon extra virgin olive oil to the pan. Add ½ cup chopped onions and saute for 3-4 minutes. Now add the following ingredients and cook for 2 to 3 minutes, until the garlic is aromatic and the tomato paste is caramelized, stirring frequently.
2 teaspoon minced garlic 2 tablespoon tomato paste ½ teaspoon red pepper flakes
Stir in 2 teaspoon plain paprika and cook for another minute. Finally, stir in the following ingredients.
½ cup unsweetened heavy cream 2 teaspoon freshly squeezed lime juice ½ teaspoon salt ½ teaspoon freshly cracked black pepper
Check for salt and pepper in the sauce and add more if needed. Garnish with 2 tablespoon chopped fresh parsley and serve!
