Creamy salmon steak on a grill pan
1 serving
15 minutes
Creamy salmon steak on a grill pan is a true embodiment of sophistication and flavor harmony. Tender, juicy fish infused with creamy aroma and spicy notes acquires a golden crust, while lemon adds freshness and a slight tanginess. Soy sauce adds depth of flavor, and ucho-suneli brings an Eastern spice. This steak is perfect for both a cozy dinner and a festive table. The harmony of ingredients makes the dish versatile: it pairs well with light sides, fresh salads, and crispy bread. Thanks to the delicate cream and microgreens, each bite feels like a gastronomic masterpiece. The simplicity of preparation combines with restaurant quality, making this recipe accessible even for novice cooks.
1
Place a few slices of lemon on a dry hot grill pan.
- Lemon: 2 pieces
2
Once the lemon browns, transfer it and set aside for a while.
3
Melt the butter.
- Butter: 1 piece
4
Place the salmon in the pan and season with a pepper mix.
- Salmon steak: 1 piece
- Five pepper blend: to taste
5
Pour soy sauce over the steak.
- Soy sauce: 1.5 tablespoon
6
Once the bottom side is browned, flip the steak and pour cream on top (about 20 ml).
- Single cream 10% fat: 40 ml
7
Add ucho-suneli seasoning. Lower the heat.
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
8
After 7-10 minutes (depending on the thickness of the steak and the desired doneness), transfer the fish to a plate.
9
Pour the cream on top again.
- Single cream 10% fat: 40 ml
10
Garnish with microgreens.
- Pea microgreens: to taste
11
Serve drizzled with lemon juice.
- Lemon: 2 pieces
