The layer at the flavor with a creamy sun-dried tomato sauce over gently pro sauteed salmon fish.

INGREDIENTS
- For the salmon:
- 1 pound salmon, skin off, divided into 4 fillets
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons olive oil
- For the cream sauce:
- 1 1/2 cups heavy cream
- 1 tablespoon lemon juice
- 1/2 cup vegetable stock
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 3/4 cup sun-dried tomatoes, rehydrated in oil
- 4 tablespoons chopped basil
INSTRUCTIONS
- Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
- In the same pan, combine heavy cream, lemon juice, and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes, and basil. Turn off heat and add salmon fillets to the cream sauce. Serve with brown rice or pasta and greens.
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