Salmon with Lemon Mushroom Cream

Meat is not everything for Argentineans. Ok, it is a big part of our culture, but we also carry a huge amount of Mediterranean genes, so sometimes we decide to cook something with seafood. To avoid the boring good ol' oven baked white fish dinner, I created this creamy sauce using Chimichurri La Madrina Limón. I love it with salmon as it is my favourite fish (I prefer it skin-on as it is crispier _and more nutritious), but it definitely enhances any kind of fish, from cod to barramundi. I usually grill my fish (I couldn't veer away much from my Argie grilling roots) but the sauce is so flavourful that you could pan fry, bake, or steam the fish if you prefer. This is one of our typical dinners at home , and it goes great with pasta and vegetables, in this case I roasted some Brussel sprouts and asparagus, steamed some broccolini, and served it with some spinach and ricotta tortellini, but it goes great with mashed potato as well.

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Ingredients

For the salmon

• 4 salmon fillets

• 1 tbsp olive oil

• salt

• lemon pepper

For the sauce

• 75 g butter

• 1 tbsp olive oil

• 3 spring onions chopped

• 75 g Swiss brown or portobello mushrooms sliced or chopped.

• 200 ml heavy cream

• 1 tbsp Chimichurri La Madrina Limón

• 100 ml white wine

• salt

• lemon pepper

Method

1. Season the fillets with salt and lemon pepper and brush or spray with olive oil on both sides.

2. Place the fillets on the grill or hot pan skin side down until golden and crisp (about 5-7 minutes) and then flip over for a further 30 seconds to a minute depending on how well cooked you like it. If you have an indoor grill with cover then no need to flip.

3. While the salmon is being cooked, prepare the sauce. Place the oil and the butter in a small pot until the butter is melted.

4. Add the onion and mushrooms to sauté for a couple of minutes until they are soft.

5. Add the white wine and let it boil gently for 2 minutes.

6. Add the cream, combine and reduce to simmer for 2 more minutes.

7. Add the Chimichurri La Madrina Limón. Stir gently to combine.

8. Season with salt and lemon pepper. Cover and keep warm until it is ready to be served on top of the salmon.