Salmon in Cream Sauce

INSTRUCTIONS

• 1
  First, pat the salmon dry with a paper towel and season with ground paprika, salt, and pepper. Peel the onion and chop it finely. Peel the garlic and chop it coarsely.
• 2
  In a pan with a deeper bottom, heat 2 tablespoons of olive oil and cook the seasoned salmon fillets over medium to high heat for 2–3 minutes on each side (until golden brown).
• 3
  After searing, remove the fillets from the pan, reduce the heat to low, add 1 tablespoon of butter to the pan and let it melt. Add the finely chopped onion and sauté over low to medium heat for 4–5 minutes. Then add the coarsely chopped garlic and sauté for 1–2 minutes over low to medium heat.
• 4
  Next, increase the heat to medium to high, pour in 100 ml of white wine and let it reduce for 3–4 minutes. Once the amount of wine is reduced by about half, remove the pan from the heat, add the finely grated Parmesan and stir constantly until it melts (about 30 seconds). Let the contents of the pan cool for 5–6 minutes.
• 5
  After cooling, pour 400 ml of cooking cream into the pan and add the finely chopped parsley. Season with salt, pepper, and lemon juice as needed. Finally, return the seared fillets to the pan and cook everything over medium heat for another 1–2 minutes.
• 6
  Divide the finished salmon in cream sauce onto individual plates and serve.