Total Time
20mins
Prep 5 mins
Cook 15 mins

Not sure where I copied this from.

Ingredients Nutrition

Directions

  1. Dredge salmon in flour sprinkled with paprika and set aside.
  2. Heat 2 tablespoons butter in saucepan.
  3. Add onion and chives; cook for 3 minutes over low heat.
  4. Pour in chicken stock, add Tabasco, ginger, season well and bring to a boil.
  5. Mix cornstarch with water and stir into sauce and cook for one minute over low heat.
  6. Stir in cream and bring to a quick boil and then remove from heat and set aside.
  7. Heat oil in a large frying pan . Add salmon and cook 4 minutes over medium high heat.
  8. Turn fish over and season well and cook another 4 minutes.
  9. Turn fish over again and cook another 7 minutes. Turn fish over during this time a bit.
  10. Meanwhile, heat 1 teaspoons butter in another frying pan and add cucumbers.
  11. Cook 3-4 minutes over medium high heat.
  12. Simmer lemon sauce over low heat and when warmed, serve with fish and sauteed cucumber.

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