Flaked Salmon with Fresh Lemon Thyme Sauce
There are lots of different flavours of thyme and my favourite is fresh lemon thyme
(thymus citriodorus) because of it’s gorgeous fresh aroma. This is a very simple sauce to go with a very simple dish, it doesn’t overpower anything it‘s just a lovely creamy accompaniment.
For 2 servings you will need;
2 – Salmon Fillets
For the Sauce;
25 ml – White Wine
A small bunch of Fresh Lemon Thyme (just use the leaves)
100 ml – Double Cream
½ - an Onion (grated)
50 gm – Butter
1 dsp – Plain Flour
Salt and Freshly Ground Black Pepper to taste.
Melt the butter in a pan on a medium heat and add the onion and thyme, cook on a medium heat for about five minutes then add the flour and stir well then add the white wine and stir into a paste.
Leave the paste to simmer for about 5 minutes stirring all the time, keep stirring while you add the cream.
Add a little water to get it to the consistency of your liking, now you need to taste and season.
Take the sauce off the heat and poach the salmon in water 10 minutes on a medium heat should be enough, put the sauce back on the heat just before the salmon is done.
When the salmon is cooked through, drain and put it on a plate and flake it off the skin with a fork discarding the skin.
Return to the sauce for the finishing touches, you will probably need to add a little more water and seasoning. Remember it’s all about your personal taste so get the consistency and seasoning right at this point.
Give it a final stir and pour over your salmon
I had mine with sweet potato mash