Sunday, June 7, 2009

Salmon with a Thyme and Mint Cream Sauce

My mint is just over taking my pot right now so I needed to start using it. So I found this recipe and added a couple things to it. Hope you enjoy

½ cup dry white wine
½ cup chicken stock
1 tbsp garlic
1½ cup heavy cream
1½ tablespoon chopped mint
1 tablespoon chopped thyme
1 teaspoon lemon zest
Freshly ground pepper

Saute garlic. Add chicken stock and wine. Add the mint, thyme and lemon zest and let boil for about 5 - 7 minutes. Add the salt and pepper. Right before serving add the cream. Bring to a boil and simmer for about 2 - 3 minutes. Serve over grilled salmon.

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