This recipe for pan fried atlantic salmon with mascarpone sauce is from episode 12 of Fish the Dish starring Spencer Watts.
- 2 salmon fillets, 6 oz (170 g) each, skin on
- 1 clove garlic, diced
- 1 ½ cups parsley, finely chopped
- 1/2 cup dill, finely chopped
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) cold unsalted butter
- ¼ cup (60 ml) whipping cream
- 1 lemon, juice
- 3 tablespoons (45 ml) mascarpone cheese
- Salt and pepper
- Rinse the salmon fillets and pat with paper towel until they are completely dry. Using the back of your knife, scrape any excess moisture from the skin of the salmon.
- In a small bowl, combine the garlic, parsley, and dill. Spread this mixture out onto a tray.
- Brush the flesh of both salmon fillets with Dijon mustard and season with salt and pepper.
- Place the salmon flesh side down in the garlic herb mixture and press to coat.
- Heat the oil in a skillet. Add salmon skin side down. Cook for 3 minutes or until skin has browned and crisped up.
- Add butter, and as it melts, spoon over top of the salmon.
- Flip the salmon and cook for another 3 minutes for medium-rare, 6 minutes for medium-well.
- Transfer salmon to a plate.
- Drain the butter from the pan used to cook the salmon. Over medium heat, add heavy cream to the pan, swirling it gently so that it won’t separate. Add lemon juice, a dollop of mascarpone, and whisk. Allow micture to reduce for about 45 seconds.
- Plate the salmon on top of the mascarpone sauce, and garnish with dill and parsley. Finish with a squeeze of lemon juice and a drizzle of olive oil.