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Dairy
Easy
1 Hour, 30 Minutes
Diets 
This cream sauce makes a simple salmon meal into something even better! You’ll want to enjoy this meal weekly since it’s not only quick to prepare, but also absolutely delicious. For more perfect dinners, watch Supper, Again?
2 cups Pereg Jasmine Rice
4 cups water
2 cubes Dorot Gardens Frozen Garlic
4 cubes Dorot Gardens Frozen Basil
1 and 1/2 teaspoons salt
1 side of salmon
2 tablespoons olive oil
salt, to taste
pepper, to taste
2 tablespoons butter
3 cloves garlic, minced or 3 cubes Dorot Gardens Frozen Garlic
2 tablespoons Tuscanini Lemon Juice
crack of black pepper
1/4 teaspoon salt
1 cup heavy cream
1 egg
Preheat oven to 400 degrees Fahrenheit.
Place everything into a pan. Cover tightly and bake about 45 minutes. Keep covered another five minutes, then fluff and mix with a fork.
Preheat oven to 400 degrees Fahrenheit. Drizzle olive oil over salmon and shake on salt and pepper.
Bake uncovered 25 to 30 minutes.
Melt the butter in a small saucepan. Add in the garlic and cook on medium heat for two minutes. Watch it doesn’t burn. Add in the lemon juice, salt, and black pepper. Mix and add in the heavy cream. Cook till warm, but don’t bring to a full boil.
In a small separate bowl, whisk the egg. Pour in a little of the warm cream sauce into the egg and whisk well. Add a little more sauce to the egg and whisk again. Then add the egg mixture back into the saucepan. Whisk and cook on medium heat to thicken.
Serve warm over the salmon.
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Can you substitute basmati rice for jasmine rice?
Yes
what would you consider is heavy cream here in Eretz Yisroel with a good hashgacha?
You probably want shamenet bishul.
Hashgacha is a trickier question, but the major brands make this cream and can usually be found mehadrin. On Rami Levy alone Tenuva, Yutvata.
This delicious. I actually made it pareve with oatmilk because we can’t have dairy. I added corn starch to make it thick and it tasted great. I’m sure it’s better dairy but a good option for those that need it.