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Pan-Fried Salmon with Creamy Nutty Sauce

Name: Pan-Fried Salmon with Creamy Nutty Sauce
Prep time: 15 s
Cook time: 8 s
Total time: 23 s
Yield: 6
Cuisine: Spanish
Ingredients: 1/3 cup raw almonds; 1/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 2 medium tomatilloshuskedrinsed and chopped; 3 tablespoons cilantro leaves; 2 tablespoons raw pepitasplus extra for garnish; 1 clove garlicchopped; 1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 6 (4 to 6 ounces each) skin-on salmon filets (1 1/4 inches thick); Kosher salt and freshly ground black pepper to taste; 1 tablespoon canola oil

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Level

Easy

Prep

15 min

Cook

8 min

Servings

6 servings

The creamy nutty sauce flavored with almonds, tomatillos and cilantro is perfect over salmon.

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Maggi Chicken Bouillon 15.9 oz

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1/3 cup raw almonds
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1/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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2 medium tomatillos, husked, rinsed and chopped
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3 tablespoons cilantro leaves
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2 tablespoons raw pepitas, plus extra for garnish
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1 clove garlic, chopped
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1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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6 (4 to 6 ounces each) skin-on salmon filets (1 1/4 inches thick)
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Kosher salt and freshly ground black pepper to taste
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1 tablespoon canola oil

Make It

Step 1

Combine almonds, evaporated milk, tomatillos, cilantro, pepitas, garlic and bouillon in a food processor; cover. Process for 30 seconds or until combined.

Step 2

Season salmon filets lightly with salt and pepper.

Step 3

Heat oil in large skillet over medium heat. Place salmon filets, skin-side-up (if it has skin) and cook for 4 minutes; turn fish over and cook for an additional 4 minutes. Fish should flake easily when tested with a fork and skin should be crispy when done.