Peppered Salmon with Brie Sauce

This recipe works in combination with: Bacon, Poached Egg & Rocket Salad, Brie & Rocket Pasta, Ham & Cheese Frittata, Pan-Seared Salmon with Creamed Peas.

Pepper crusted salmon fillet in a creamy Brie sauce, served with boiled new potatoes.

Ingredients

  • 75ml of single cream
  • 100g of Brie, skin removed and chopped
  • 2 medium new potatoes (approx 70g each), quartered
  • 1 salmon fillet
  • 1 tsp vegetable oil
  • 2 tsp lemon juice
  • 1 tbsp plain white flour
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Oven temp: 200c
  • Price per person: £3.48
  • Store cupboard: Basic
  • Calories per serving: 827
  • 5-a-day per serving: 0
  • Print Recipe
Peppered Salmon & Brie Sauce photo
Tasty?

33 cooks think so

Method

  1. Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tenderzzz.
  2. Meanwhile, spread the flour onto a plate and season generously with ground black pepper. Rub a little lemon juice over the salmon fillet and dip it in the flour to coat the salmon on all sides.
  3. Heat the oil in a frying pan and fry the salmon over a high heat for 2 minutes on each side, or until lightly browned. Transfer to an ovenproof dish and bake in the oven for 4-5 minutes, or until the crust is a golden colour.
  4. While the salmon is cooking, heat the cream and Brie in a saucepan, stirring frequently, until the cheese has melted. Season to taste with salt and pepper.
  5. Serve the salmon and new potatoes with the Brie sauce.


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