| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 28g | 11g | 5g |
| sugars | fibre | protein | salt |
| 2g | 1g | 34g | 1.2g |
Why I Love Czech Salmon with Lemon and Parsley Sauce
If there’s a dish that always puts a smile on my face, it’s this Czech-inspired Salmon with Lemon and Parsley Sauce. Few things can beat the pairing of tender, juicy salmon with the tangy taste of lemon, and the aromatic blend of fresh parsley. If you’re just getting your hands wet in European cuisine, this recipe is a beautiful journey into the heart of the Czech Republic.
The New England-Prague Connection
As a New England local and a lover of seafood, I’ve spent years perfecting dishes that pay homage to the Atlantic coast. And while salmon is not quite the star of Maine as lobster is, it holds its own. This recipe, however, is like taking a detour from Portland’s pier, and ending up on a quaint cobblestone street in Prague.
The traditional Czech cuisine is heavy on meats and sauces, a delightful contrast against Maine’s lighter seafood fare. But there’s one thing we share, a love for simple ingredients and hearty flavors. You’ll find this echoed in the Salmon with Lemon and Parsley Sauce recipe. It’s really just simple, good quality ingredients coming together to create a harmonious burst of flavor.
Inspired By Masters In the Kitchen
The credit for this recipe goes far beyond my kitchen. I was inspired by the Michelin starred Czech chef, Roman Paulus of Alcron in Prague, who is well known for his creative twists on traditional Czech cuisine. His love for playing with flavors and fresh produce is infectious, and his culinary prowess is something I strive to incorporate into my own recipes.
Pairing The Dish
This Salmon with Lemon and Parsley Sauce stands on its own, but couple it with a light mixed green salad or roasted potatoes for a wholesome meal. Additionally, it shares a comforting familiarity with our New England clam chowder – creamy, rich, and totally soul satisfying.
Every time I make this recipe, even my two daughters, Erin and Samantha, who are notoriously picky with seafood, clean off their plates. For me, that’s the true sign of a recipe well made.
What You’ll Need
- 6 salmon fillets (6 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons butter
- 1 large lemon, zested and juiced
- 1/2 cup chopped fresh parsley
- 1 cup heavy cream
Method
Step One
Start by seasoning the salmon fillets with salt and pepper to taste. Ensure each fillet is well coated.
Step Two
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Step Three
Add the seasoned salmon fillets to the hot skillet and cook for about 3-4 minutes on each side or until the salmon is cooked through. Remove the salmon from the skillet and set aside.
Step Four
In the same skillet, add the minced garlic and sauté for a minute or until fragrant. Be careful not to burn the garlic.
Step Five
Pour in the 1 cup of white wine into the skillet and bring it to a simmer. Let it simmer until the wine reduces by half.
Step Six
Add 2 tablespoons of butter and stir until it’s fully melted. Then, add the lemon zest and juice, and the chopped fresh parsley. Mix everything well.
Step Seven
Pour in the 1 cup of heavy cream and stir to combine. Bring the sauce to a simmer and let it cook for about 5 minutes until it thickens slightly.
Step Eight
Return the cooked salmon fillets back into the skillet and spoon the sauce over them. Let the salmon fillets cook in the sauce for a few minutes so they can absorb the flavours.
Step Nine
Serve your Salmon with Lemon and Parsley Sauce hot, garnished with additional fresh parsley if desired. Enjoy with a side of your choice or as is.
