- 4 tablespoon butter
- 2/3 cups chicken stock [160ml]
- 1 lemon
- 1/2 cup cream
- Salt,black pepper and parsley
Sprinkle the salmon with salt and pepper.
Pan on melt the butter on medium heat.
Put salmon on the pan and fry 3 minutes each sides.
Add 2/3 cup chicken stock
Add the lemon zest and lemon juice.
Add 1/2 cup cream and cook the salmon for 3 minutes.
Remove the salmon.
Add 1 tablespoon butter,salt black pepper on sauce.
Stir until thickens and add parsley.
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