From the kitchen
Camel Milk Salmon in Lime Sauce
Pan-seared salmon with a lightly thickened camel-milk sauce, fresh lime zest and cilantro.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 salmon fillets, about 6 oz each
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil
- 3 garlic cloves, minced
- 3/4 cup pasteurized camel milk
- 1 tsp cornstarch
- 1 tsp finely grated lime zest
- 1 tsp to 1 tbsp fresh lime juice, to taste
- 2 tbsp chopped cilantro
Method
- Pat salmon dry and season. Heat oil in a wide skillet over medium-high heat. Sear skin-side down 4 to 5 minutes, then turn and cook 2 to 4 minutes until the thickest center reaches 145°F. Transfer to a clean plate.
- Lower heat and cook garlic 30 seconds without browning. Whisk milk with cornstarch, then add to the pan with lime zest.
- Stir over medium-low heat 2 to 3 minutes until lightly thickened.
- Remove from heat and stir in 1 teaspoon lime juice. Taste before adding more, up to 1 tablespoon.
- Spoon sauce alongside salmon and finish with cilantro, keeping crisp skin above the sauce.
Cook with confidence
Before you start
Before you start
Choose four similar fillets, about 6 oz each. The small starch addition supplies reliable body; reducing milk hard is not a substitute. Add lime juice off heat, in measured increments.
Serving and keeping
Refrigerate within 2 hours for up to 2 days. Reheat leftovers to 165°F; fish will become firmer.
Protect the Salmon While Sauce Reduces
Set salmon aside after 4 to 5 minutes skin-side down and 2 to 3 minutes on the second side. Do not leave it in the pan through sauce reduction or it will overcook.
Lime Juice Is a Measured Finish
Begin with 1 teaspoon lime juice off heat, taste, and increase only if needed, up to the written tablespoon. A whole lime is not a standardized measure. If the sauce already tastes bright, use additional zest or cilantro rather than pushing more juice into hot dairy.
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