Norwegian Salmon

Updated at: Thu, 17 Aug 2023 04:00:36 GMT

Step 1

Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.

Step 2

Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, pepper, garlic powder, oregano, basil and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Step 3

Season Salmon with salt and pepper on both sides.

Step 4

Heat a pan with some butter and add the salmon skin face side down and cook till slightly more than 1/3rd of the way cooked.

Step 5

Using a peeler, make ribbons of cucumber.

Step 6

Plate salmon topped with sauce and cucumber.

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