Salmon with Lemon Sauce

Ingredients

• 2 salmon fillets (with skin, about 200 g)
• 1 organic lemon (juice)
• 1 tsp butter
• Salt
• Pepper
• 1 Shallot
• 1 tbsp Olive Oil
• 2 tsp whole wheat flour
• 125 ml Vegetable broth
• 100 g crème fraîche

Instructions

1. 1.

   Wash the lemon hot and dry it. Grate a little zest. Squeeze out the juice and set aside. For the sauce, peel and finely chop the shallot and sauté in hot olive oil until translucent. Sprinkle with flour and cook briefly more. Add half the lemon juice and broth, season with zest, salt, and pepper, and simmer gently for about 5 minutes until the sauce is thick.

2. 2.

   Finally stir in crème fraîche and heat through, seasoning with salt and pepper.

3. 3.

   If needed, remove pin bones from the salmon fillets, drizzle with a little lemon juice, season, and lightly press coarse pepper on the skin side.

4. 4.

   Pan‑fry the salmon fillets in hot butter for about 2 minutes per side until golden.

5. 5.

   Plate the salmon with sauce and garnish with lemon halves and a few leaves of salad if desired.