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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an easy and delicious way to serve salmon. The cream keeps the fish moist and if you choose a dish the steaks fit in snug but not too tight, the amount of cream is not all that bad. You could try this with half cream; I have always used cream because it makes a nice sauce. The lemon quarters are served with the fish if you want to sharpen the sauce a little. This recipe is easily made for 2 or 20 people (the four servings in this recipe are just a guide line) as long as you cover the fish with the cream. Keep an eye on it, if the cream reduces too much you have to add a bit more. Nice served with parsley covered new potatoes. Ingredients:
4 salmon steaks, approx 1 inch thick |
salt and pepper |
butter, to grease the dish |
1 cup cream, approx |
1 bay leaf |
freshly grated nutmeg |
lemon wedge, to serve |
Directions:
1. Preheat oven to 375 degrees F.
2. Season the salmon steaks with salt and pepper.
3. Butter the ovenproof dish, put in the steaks and add enough cream to cover them.
4. Add the bay leaf and a grating of nutmeg.
5. Bake for 20 to 25 minutes, or until the salmon is cooked, basting with the cream once or twice.
6. Serve with the lemon quarters and the cream.
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