Ingredients

• 4 salmon fillets
• 2 tablespoons Kampot green pepper sauce
• 1 lemon (zest and juice)
• 200 ml thick crème fraîche
• 1 finely chopped shallot
• 1 tablespoon butter
• Salt and pepper
• Fresh parsley for garnish

Preparation

Salmon Preparation:

• Season the salmon fillets with salt, pepper, and lemon zest.
• Heat a pan with butter and cook the fillets skin-side down for about 4-5 minutes, then flip them and cook the other side for 2-3 minutes, depending on your preferred doneness.

Sauce Preparation:

• In the same pan, sauté the chopped shallot over low heat until it becomes translucent.
• Add the green pepper sauce, then pour in the lemon juice and mix well.
• Stir in the crème fraîche and let it simmer for 2-3 minutes until the sauce thickens slightly.
• Adjust the seasoning with salt and pepper to taste.

Serving:

• Top the salmon fillets with the green pepper and lemon sauce.
• Garnish with freshly chopped parsley for a touch of freshness.
• Serve with steamed vegetables or rice to balance the dish.