Buttery Salmon with Citrus Cream

A perfect summer dish layered with flavor and texture. Refreshing and guaranteed to impress your guests!

Yields

4

Ingredients

4 filets of salmon (turbot, halibut are also great) ½ cup of butter 1 loaf of french bread cut up into small squares 1 cup mayo 1 shallot 2 garlic cloves juice of one lemon 2 Tb sweet thai chili sauce 3 Tb worcestershire 1 Tb spicy garlic chili sauce 1 Tb crushed red pepper flakes. salt and pepper to taste Zest of two lemons, two limes and two oranges. 1 cup sour cream (not low-fat) ⅓ heavy cream whipped until soft peaks form Rest of trio of zest juice of ½ orange Pinch of salt and pepper ¼ cup chopped cilantro

Nutritional information

No nutrition information available

Instructions

Prepare Breadcrumbs: ½ cup of butter 1 loaf of french bread cut up into small squares Cut a loaf of french bread up into small squares and put on a baking sheet. Sprinkle with garlic salt and black pepper. Drizzle melted butter over pieces and bake at 300 until browned-- about 15 minutes. Put bread into a ziploc bag and mash up into smaller pieces. Set aside. Sweet Shallot Aioli: 1 cup mayo 1 shallot diced 2 garlic cloves diced juice of one lemon 2 Tb sweet thai chili sauce 3 Tb worcestershire 1 Tb spicy garlic chili sauce 1 Tb crushed red pepper flakes. salt and pepper to taste Combine Sweet Shallot Aioli ingredients until well mixed. Zest of two lemons, two limes and two oranges. Spread sweet shallot aioli over each fish fillet. Layer with half the trio of zest on each filet. Top with breadcrumbs. Cover fish with tin foil and bake at 450 for 10 min. Drizzle some more butter over filets. Continue baking uncovered for 8-10 minutes more. Citrus Cream 1 cup sour cream (not low-fat) ⅓ heavy cream whipped until soft peaks form Rest of trio of zest juice of ½ orange Pinch of salt and pepper ¼ cup chopped cilantro Serve fish with a side of the citrus cream.