Main courses

Recipe

1. Combine the flour, garlic powder, salt, and pepper in a shallow bowl. Coat the salmon fillets in the mixture on all sides.
2. Melt the butter with the olive oil in a large frying pan over medium‑high heat. When hot, add the salmon fillets and sear them for 2–3 minutes on each side. They do not need to be fully cooked at this stage. Remove them from the pan and set aside on a plate.
3. Add the chicken stock, lemon zest and juice, Dijon mustard, and capers to the pan. Let it simmer for 2 minutes, stirring, until reduced by half. Stir in the EKABE fresh cream and simmer for another 2-3 minutes, until slightly thickened.
4. Reduce the heat, return the salmon fillets to the pan and let them simmer for 3–4 minutes, until just cooked through. Taste and adjust the seasoning if needed. Sprinkle with chopped parsley and serve immediately, ideally with rice and a crisp green salad.