Salmon Paprikish

"This receipe is a favorite from our resort. It is elegant in appearance, and so very tasty ..everyone enjoys it. It is excellent cold, too!"
 
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Ready In:
13mins
Ingredients:
8
Yields:
4 Pieces
Serves:
4
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ingredients

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directions

  • Dredge salmon in paprika.
  • Place in hot oil skin side down.
  • Fry for about 2-4 minutes Turn, Fry til cooked,2 to 4 minutes.
  • While salmon is cooking, saute mushrooms,garlic,in butter in separate pan.
  • In bowl, mix sour cream, lemon juice or wine together.
  • To serve place salmon on plate, put on good dollop of sour cream, top with mushrooms and garnish with paprika.

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Reviews

  1. I liked it, but didn't love it. I thought the sauce was interesting, but I guess I go more for real lemony sauces (or just lots of lemon juice) on fish. Very picky DH ate it, said he liked it, but it was not with the enthusiasm he exhibits when he really likes something. He also did not even try the sauce, just put lots of lemon juice on it.
     
  2. It was a tough decision on 4 stars or 5 stars because I don't particularly like fish. But the rest of my family truly, delightfully enjoyed this recipe. I must say, it does have a nice gentle, moist flavor but it was still fish. My family is Norwegian so, undoubtedly, I will make this recipe again. I would never of thought of drudging salmon in paprika! It was fun. Thank you.
     
  3. I've made this dish many times over the last couple of months both for my family and for guests. It's ALWAYS a BIG hit!!! It's the only way my husband wants his salmon prepared now. Thanks!
     
  4. This recipe was simple, easy and very good. I did put some dill in the sour cream sauce. I sample dishes before I offer it to guest, and this wonderful dish will be served at this Saturday's dinner party. Thanks for the great idea.
     
  5. This is an incredible dish,easy,fast,i had time to cook and entertain.Everybody raved about it.I can't see eating salmon any other way now.
     
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Tweaks

  1. Great dish! Changed it up a little. I didn't have garlic so I used onions instead. I also used both lemon juice and dry white wine, 1 tablespoon each. I added it to the sautéed mushrooms and.onions to cook out the alcholol and stirred in the sour cream just before serving.<br/>For a great twist I served it over Spatzle. Amazing!!
     

RECIPE SUBMITTED BY

I am retired from being head chef at my fishing resort, specializing in seafood dishes, special diets, and decadent desserts. I owned a small deli that was a delightful experience, and am now occassionally catering and experimenting..."always"...with new receipes. I love entertaining, and, especially pleasing the palate. New ideas are always my goal!
 
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