Description
Boursin Salmon is a flavorful and creamy dish featuring tender seared salmon cooked in a savory Boursin cheese and herb sauce with garlic, onions, and fresh parsley. This recipe delivers a simple yet elegant meal perfect for dinner.
Ingredients
Scale
Main Ingredients
- 1 pound fresh salmon cut into 4 pieces
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 teaspoon fresh lemon juice
- 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
- 1-2 tablespoons chopped parsley
Instructions
- Prepare the Salmon: Take the salmon out of the fridge 15-30 minutes prior to starting the recipe to bring to room temperature. Cut the salmon into 4 pieces and pat each piece dry. Season each piece with garlic powder, salt, and pepper evenly.
- Sear the Salmon: Heat the butter and olive oil in a skillet over medium-high heat. Once hot, add the salmon pieces. Cook for 4 minutes on each side or until lightly browned but not fully cooked. Avoid overcooking. Transfer the salmon to a plate temporarily.
- Sauté the Onions: In the same skillet, add the chopped onions and sauté for about 5 minutes or until they become softened and lightly golden.
- Make the Sauce: Add the chicken broth, fresh lemon juice, and softened Boursin cheese to the skillet. Stir continuously until you achieve a smooth sauce. Let the sauce bubble gently for about 4-5 minutes. Then stir in the chopped parsley evenly.
- Finish Cooking the Salmon: Return the salmon pieces to the skillet with the sauce. Reduce the heat to low-medium and cook for another 5 minutes or until the salmon is cooked through, flakes easily with a fork, and the sauce has thickened to your liking.
- Season and Serve: Taste the sauce and season with additional salt and pepper if necessary. Serve the salmon immediately with the creamy Boursin sauce.
Notes
- This recipe is designed for salmon pieces approximately 1 inch thick. Adjust searing time slightly longer for thicker fillets or shorter for thinner pieces.
- If your salmon has skin and you prefer not to eat it, peel off the skin after the searing step while the fish is still warm.
- If the sauce becomes too thick during cooking, add a small splash of chicken broth to thin it out to your preferred consistency.
Nutrition
- Serving Size: 1 piece (about 4 ounces)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 70 mg
