Public recipe with member extras
Camel Milk Salmon in Lime Sauce
Pan-seared salmon finished in a reduced camel milk and lime pan sauce.
Seafood Mains · Weeknight Entertaining · Elegant Mains
What you need
Ingredients
- 4 Salmon Fillets
- Salt and Pepper, to taste
- 2 tbsp Neutral Oil
- 3 cloves Garlic, minced
- 3/4 cup Camel Milk
- Zest and Juice of 1 Lime
- Fresh Cilantro, to finish
Method
Instructions
- Season the salmon and sear skin-side down in oil over medium-high heat, 4 to 5 minutes, then flip and cook 2 to 3 minutes more. Set aside.
- In the same pan, reduce heat to medium and sauté the garlic 30 seconds.
- Pour in the camel milk and lime zest, and simmer over medium-low heat until slightly thickened, 5 to 6 minutes.
- Remove from heat and stir in the lime juice.
- Return the salmon to warm through in the sauce and finish with cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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