Easy
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!
This pan-fried paprika chilli salmon recipe adds exciting spices to the mix, for something just a little different. A taste sensation!
Cooking Time
12 minutes
Prep Time5 minutes
DifficultyEasy
Servings4
- 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
- Blend the spices and herbs together and sprinkle evenly over the salmon fillets.
- 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.
- 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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