Salmon in Cream Sauce

INSTRUCTIONS

• 1
  First, pat the salmon dry with a paper towel and season with ground paprika, salt, and pepper. Peel and finely chop the onion. Peel and roughly chop the garlic.
• 2
  In a deep pan, heat 2 tablespoons of olive oil and pan-fry the seasoned salmon fillets over medium-high heat for 2–3 minutes per side (until golden).
• 3
  After frying, 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 roughly chopped garlic and sauté for 1–2 minutes over low to medium heat.
• 4
  Next, increase the heat to medium-high, pour in 100 ml of white wine and let it reduce for 3–4 minutes. Once the wine has reduced by about half, remove the pan from the heat, add the finely grated Parmesan and stir constantly until it melts (approx. 30 seconds). Let the pan's contents 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 to taste. Finally, return the pan-fried fillets to the pan and simmer everything over medium heat for another 1–2 minutes.
• 6
  Divide the finished salmon in cream sauce among individual plates and serve.