Seafood
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Mexican Salmon in Mushroom Sauce
Prep
cook
total
Ingredients
- 3 salmon fillets
- Salt and pepper to taste
- Spanglish Asadero All Purpose seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ¼ onion, chopped
- Sliced mushrooms to taste
- ½ cup half and half or Mexican-style media crema
- 2 tablespoons sour cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
All Purpose
Directions
- Season the salmon fillets with salt, pepper, and Spanglish Asadero seasoning on both sides.
- Heat a large skillet over medium heat and add the olive oil. Place the salmon fillets in the pan and cook for 3 to 4 minutes per side, until golden on the outside and cooked through. Remove from the pan and set aside.
- In the same skillet, add the butter, garlic, and chopped onion. Sauté for 1 minute or until the onion becomes translucent.
- Add the sliced mushrooms, cover the skillet, and cook for 2 to 3 minutes, or until soft.
- Stir in the half and half (or media crema), sour cream, Parmesan cheese, and salt and pepper to taste. Mix well until everything is fully combined.
- Let the sauce cook over medium-low heat until it starts to gently simmer. At that point, it’s ready.
- Return the salmon fillets to the skillet or serve them with the sauce poured over the top.
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