Salmone alla Crema (Salmon with Caper Cream) Recipe

Executive Chef Arturo Salas
About: Salmon cooked two ways--grilled and then poached in cream sauce--results in a complex, savory version of the ubiquitous fish. Serve with simple mixed vegetables and roast potatoes for an easy yet impressive meal.

Recipe Info

Restaurant: Gemelli Italian Grill | San Diego

Servings: 1
Prep Time: 20 minutes
Cuisine: Italian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (186)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (18)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Recipe

Heat grill. Lightly dust salmon with flour on both sides.

In a sauce pan wide enough to accommodate the fish, bring cream, capers, clam juice, and salt and pepper to low simmer.

While sauce is simmering, cook salmon over grill until halfway done. When sauce thickens and reduces to about half, add partially cooked slamon to pan and continue to simmer until salmon is cooked through.

Transfer salmon to serving plate and pour cream sauce over and around fish.

Ingredients

8 oz. Norewigan salmon 1 Tbsp. flour 1 C. heavy cream 1 Tbsp. capers 1 Tbsp. clam juice 1 dash salt and pepper

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