Portions: 02 Preparation time: 30 minutes

Salmon in mushroom sauce with capers OLE!

• 1 larger salmon fillet
• 200g mushrooms
• Olive oil and 1 large tablespoon of butter
• 2 cloves of garlic
• 1 onion
Capers in OLE!
• 330ml heavy cream
• Salt and pepper
• ½ bunch of dill and parsley

Wash the salmon, pat it dry, remove the skin, and season with salt and pepper. Thoroughly wash the mushrooms and drain them on kitchen paper. Heat oil in a pan and sauté the salmon for about 3 minutes on each side until it turns light pink. Set it aside when done. Sauté the mushrooms in the pan with olive oil and after a while, add chopped onion and garlic. Fry for about 7 minutes until the onion becomes translucent. Add a tablespoon of butter. Once the onion is soft, add the salmon. Fry for a moment and then add cream and capers. Wait a while until the cream thickens and forms a rich sauce. Season with dill and parsley according to taste. Serve warm.