Pan-fried Paprika Chilli Salmon

Pan-fried Paprika Chilli Salmon

Pan-fried Paprika Chilli Salmon

Fish is often a simple, quick dinnertime option, and going for salmon fillets means you know it’ll be moist and succulent too. This pan-fried paprika chilli salmon recipe adds exciting spices to the mix, for something just a little different. Then you add a flavoursome sauce to the spice and herb-crusted fish – with crème fraîche, horseradish and sweet runny honey. A taste sensation!

  • Prep Time 5 min
  • Cook Time 12 min

Ingredients

  • 30 g Flora Cuisine
  • 4 salmon fillets
  • 3 tbsp paprika
  • 0.5 tbsp hot chilli powder
  • 2 tsp dried mixed herbs
  • -Sauce-
  • 150 ml reduced fat creme fraiche
  • 1 tsp Colman's Horseradish Sauce
  • Drizzle of runny honey

Directions

  1. Blend the spices and herbs together and sprinkle evenly over the salmon fillets.
  2. Heat the Flora Cuisine in a non-stick frying pan over a low heat. Add the salmon skin side down and gently cook for 12–15 minutes or until cooked through, turning occasionally.
  3. Mix the crème fraîche with the horseradish and honey to taste and serve dolloped over the salmon. Serve with new potatoes and vegetables.
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