Salmon Lemon Butter
Price per person
EGP 432.5
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Ingredients
30 ml
Extra-virgin Olive Oil
300 grams
Jasmine Rice
200 ml
Cooking Cream
50 grams
Butter
10 grams
Flour
5 grams
Coriander
10 grams
Dill
1 gram
Black Pepper
5 grams
Salt
10 grams
Garlic
150 grams
Lemon
400 grams
Salmon
Reicpe Add-ons
60 ml
Extra-virgin Olive Oil
600 grams
Jasmine Rice
400 ml
Cooking Cream
100 grams
Butter
20 grams
Flour
10 grams
Coriander
20 grams
Dill
2 grams
Black Pepper
10 grams
Salt
20 grams
Garlic
300 grams
Lemon
800 grams
Salmon
Reicpe Add-ons
Nutrition values*
Cooking steps
In a small pot, add 1 pack of olive oil then add the rice and stir for two minutes. Then, add 1 pack of salt and half the pack of the black pepper, along with 600 milliliters of boiling water. Cover the pot and let it cook for 20 minutes on low heat
Season the salmon with 1 pack of salt, and half of the remaining of the black pepper
Cut the garlic into slices, cut the lemon into halves, and chop the herbs
In a frying pan on medium heat, add 1 pack of olive oil and a clove of garlic. Start by searing the salmon on the meat side, not the skin, to prevent the skin from curling, for 4 minutes, then flip to the other side for 2 minutes
In a small frying pan on medium heat, add the butter and the remaining garlic from searing the salmon. Then, squeeze the lemon and add the flour and stir. Add cooking cream and season with 1 pack of salt, and the remaining of the black pepper. Add the cilantro and dill leaves
Serve it and enjoy!