Salmon in Creamy Caviar Sauce

Baked Salmon Steaks with Creamy Caviar Sauce

• 4 salmon steaks
• 1 lemon
• 2 tablespoons red caviar
• 200 ml heavy cream
• Salt and freshly ground black pepper to taste
• 1 teaspoon cornstarch

Start by cleaning the salmon steaks: rinse them under cold water and pat them dry with a paper towel. Place the salmon on a sheet of aluminum foil. Season with salt and pepper. Top each steak with three slices of lemon. Fold the foil into a pouch, ensuring that the juices stay sealed inside while the fish cooks. Bake for 25 minutes at 180°C (about 350°F).

Meanwhile, dissolve the cornstarch in 2 tablespoons of cold cream. In a saucepan, bring the remaining cream to a boil. Gradually whisk in the cornstarch mixture, stirring constantly until the sauce thickens. Allow it to cool slightly, stirring occasionally to prevent a skin from forming. Once the sauce is warm, gently fold in the caviar.

Serve the salmon drizzled with the creamy caviar sauce.