Lemon Cream Sauce Salmon With Herbed Rice

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol

Preheat the oven to 375°F (190°C).

In a baking dish, add a couple of garlic cubes and some basil cubes to the Jasmine rice.

Add salt and water to the rice mixture.

Cover the baking dish and place it in the oven.

Drizzle olive oil over the salmon and season with black pepper and salt.

Place the rice in the oven first and bake for a while.

When there are about 25 minutes left, add the salmon to the oven.

In a small pot on the stove, melt butter and add garlic, cooking it without burning.

Add lemon juice, salt, black pepper, and heavy cream to the pot.

Stir the mixture and keep it on medium to low heat to prevent curdling.

Whisk an egg in a bowl and gradually add a small amount of the cream sauce to it, whisking continuously.

Pour the egg mixture back into the sauce and cook on low heat, adding milk if it thickens too much.

Remove the rice from the oven after cooking and let it sit covered for a bit before fluffing it with a fork.

Remove the salmon from the oven and check that it is cooked perfectly.

Plate the salmon and drizzle the cream sauce over it, then serve with the rice and a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens