Salmon baked in the oven, in a slow cooker or in pots is a quite tasty and nutritious fish dish. Many women are accustomed to cooking fish with various sauces and additional products. For example, with mushrooms, vegetables, garlic or fresh herbs. In some cases, hard or processed cheese is used.
In this article we will talk to you about preparing salmon sauce, the nuances of baking fish and accompanying side dishes. In addition, you will learn how to properly decorate this dish and how to select ingredients.
Salmon in sour cream and garlic
Required Products:
- sour cream 20% - 180 grams;
- garlic - 1 head;
- salt;
- ground black pepper;
- vegetable oil for frying;
- onions - 1 pc.;
- salmon fillet - 850 grams.
For decoration we will use one lemon and fresh parsley and dill.
To prepare salmon in cream sauce for 4 people, you need to prepare:
- 1 small celery root;
- milk for cooking;
- butter 75 gr.;
- olive oil 50 ml;
- salmon fillet with skin 4 pcs. 200 gr. each;
- shallot 1 pc.;
- sorrel 1 bunch;
- white wine 75 ml.;
- fish broth 200 ml;
- cream 30-33% fat 200 ml;
- zest and juice of 1 lemon;
- broccoli 300 gr.;
- sea salt and freshly ground black pepper to taste.
- Beans with mushrooms in creamy sauce, a simple step-by-step recipe
- Pasta with chicken in creamy sauce - delicious and quick step-by-step recipe
- Baked salmon in the oven - a simple and tasty recipe, cook together
Step-by-step preparation
What needs to be done first:
- First, rinse the salmon fillets with warm water, wash and dry with a paper towel.
- Then we peel the head of garlic, remove the film and chop it under a special press.
- After this, chop the onion into thin rings.
- Heat a frying pan, pour a little vegetable oil and fry the onion until golden brown.
- Pour garlic into a blender bowl, pour in sour cream and add spices.
- Beat the products until smooth.
- Cut the salmon into portions and rub with the remaining spices and salt.
- Grease a baking dish with oil, place the fish in it and sprinkle with onion rings.
- Now pour in the sauce and put the dish in the oven for half an hour until cooked.
Salmon in a creamy sauce in the oven with garlic turns out very juicy, tender and has a pleasant milky aroma and a spicy aftertaste. Before serving, decorate the dish with fresh herbs and lemon slices. For a side dish, you can prepare mashed potatoes or a light vegetable salad, seasoned with olive oil and a drop of wine vinegar. Add hot garlic sauce or ketchup if desired.
Very expensive and very tasty
Salmon in cream sauce, of course, is already an expensive and tasty dish, but you can make it even more appetizing if you don’t spare some more money. Take two steaks or fish fillets, season with pepper and salt and fry in olive oil until golden brown. In a dry small frying pan, fry a spoonful of flour until golden brown, add a piece of butter, and when it melts, pour in cream (300 ml) in a thin stream. When the sauce begins to thicken, add two spoons of red granular caviar and mix the contents. The sauce is poured into the container with the fish, it is covered with a lid and left for 5 minutes on low heat. All that remains is to turn off the fire and leave the dish covered for about 15 minutes.
Salmon in sauce: recipe with photos
Ingredients of the dish:
If desired, red caviar can be omitted.
Recipe 5: Salmon in creamy sauce with red caviar
An incredibly tasty dish for the holiday table. Red caviar goes great with salmon and delicate creamy sauce.
Required ingredients:
- Salmon;
- One and a half glasses of cream;
- Spoon of flour;
- Half a stick of butter;
- Two spoons of caviar;
- Seasoning for fish;
- Salt;
- Pepper;
- Spoon of olive oil.
Cooking method:
Rinse the salmon fillet in running water and dry with paper towels. Rub the fish with salt, pepper and fish seasonings. Take a special grill pan (if you don’t have one, you can take a regular one with a non-stick coating), pour in a little olive oil and let it heat up. Fry the fillet for 10-15 minutes until lightly browned. Remove the pan from the heat.
Separately, fry the flour in a dry frying pan until it has a light “nutty” aroma. The color of the flour should be creamy beige. Add soft butter. Pour in the cream, stirring constantly. There should be no lumps left in the sauce. Bring the sauce to a boil, cook until thickened. Mix the caviar with the prepared sauce and stir. Place the fish in the pan, pour in the sauce and cover with a lid. Simmer for about five minutes on low heat. Turn off the heat and leave to steep for 15 minutes.
Cooking method
Our actions are:
- We wash the salmon steaks under running water, dry and rub with seasonings.
- Pour olive oil into a grill pan and fry the fish for about 10 minutes.
- As soon as the salmon is covered with a golden-brown and appetizing crust, remove it from the heat and transfer it to a saucepan or frying pan with high sides.
- In a dry frying pan, heat the wheat flour until it becomes nut-colored, now add the butter and pour in the cream.
- Bring the sauce to a boil and sprinkle with spices.
- Now add red caviar and mix the resulting mass.
- Pour sour cream sauce over the salmon steaks and simmer under a closed lid for about 20 minutes.
After the dish is completely prepared, let it sit for a while and place it on plates.
Salmon in cream sauce
Salmon is truly a royal fish, thanks to its delicate juicy taste, low bone content and, of course, undoubted benefits. In addition, preparing such fish is very simple, even a novice housewife can handle it.
You can simply fry the salmon in a frying pan or bake it in the oven, but to get a more original taste and appearance of the dish, we suggest cooking it in a creamy sauce or serving this sauce separately. You will learn how to do this correctly from the recipes below.
How to cook salmon in cream sauce in the oven - recipe?
Ingredients:
- salmon fillet – 820 g;
- cream 10% fat – 320 ml;
- Dijon mustard – 20 g;
- ground black pepper – 5 g;
- fresh dill – 10 g;
- fresh tarragon - 10 g;
- fresh green basil – 10 g;
- fresh parsley – 10 g;
- lemon – 0.5 pcs.;
- salt – 10 g or to taste.
Preparation
Cut the salmon fillet into slices about five centimeters wide and place in a deep enough pan of a suitable size. Season the fish with salt, ground black pepper and lightly sprinkle with lemon juice.
To the cream add the yolks, finely chopped fresh parsley, dill, tarragon and basil, also add Dijon mustard and lemon zest. Mix the sauce well and pour it over the salmon in the mold.
Place the dish in an oven preheated to 210 degrees for twenty minutes.
Salmon baked in the oven in cream sauce is ready. It is best served with boiled potatoes, rice or vegetables. Bon appetit!
Recipe for salmon in cream sauce with tomatoes
Ingredients:
- salmon steaks – 3-4 pcs.;
- cream 30% fat – 175 ml;
- olive oil – 35 ml;
- ground black pepper – 5 g or to taste;
- fresh dill – 25 g;
- cherry tomatoes – 4-5 pcs.;
- lemon – 0.5 pcs.;
- salt – 5 g or to taste.
Preparation
Season the salmon pieces with salt and leave at room temperature for about fifteen minutes. Then heat the olive oil in a frying pan and fry the fish on both sides until browned and cooked.
In a ladle or small saucepan, heat the cream to a boil, season it with salt and ground black pepper and keep it on the fire, stirring, until thickened. Then add finely chopped dill and cherry tomatoes cut into halves to the creamy mixture. Mix everything carefully and remove from heat.
Place the prepared steaks on a plate, pour the prepared cream sauce with tomatoes over them and serve.
Oven baked salmon in cream sauce with white wine
Ingredients:
- salmon (fillet) – 700 g;
- butter – 35 g;
- cream 30% fat – 220 ml;
- dry white wine – 100 ml;
- wheat flour – 30 g;
- ground black pepper - to taste;
- green onion feathers - to taste;
- sea salt - to taste;
- salt – 5 g or to taste.
Preparation
Cut the salmon fillet into slices of the desired size, place in one layer in an oiled form or on a baking sheet, skin side down, season with sea salt and place in an oven preheated to 225 degrees for fifteen to twenty minutes, depending on the size of the fish pieces.
Meanwhile, melt the butter in a saucepan, frying pan or small saucepan and cook over low heat until it turns brown in color, but be careful not to burn. Next, add wheat flour, mix, pour in cream and white wine, continuing to stir vigorously. Heat the sauce until thick, then remove it from the heat and season with salt and ground black pepper.
When ready, remove the salmon from the oven, place it on a dish, season with cream sauce and crush with finely chopped green onions.
Baked salmon in cream
Products we will need:
Salmon with creamy sauce goes perfectly with boiled new potatoes or spaghetti with tomatoes.
Recipe: Salmon in cream sauce. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Salmon in creamy sauce”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 141.9 kcal | 1684 kcal | 8.4% | 5.9% | 1187 g |
| Squirrels | 14.6 g | 76 g | 19.2% | 13.5% | 521 g |
| Fats | 8.4 g | 56 g | 15% | 10.6% | 667 g |
| Carbohydrates | 1.6 g | 219 g | 0.7% | 0.5% | 13688 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 2.8% | 2500 g |
| Water | 74.7 g | 2273 g | 3.3% | 2.3% | 3043 g |
| Ash | 1.717 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 45.5 mcg | 900 mcg | 5.1% | 3.6% | 1978 |
| Retinol | 0.044 mg | ~ | |||
| alpha carotene | 0.026 mcg | ~ | |||
| beta carotene | 0.013 mg | 5 mg | 0.3% | 0.2% | 38462 g |
| beta Cryptoxanthin | 0.392 mcg | ~ | |||
| Lycopene | 0.024 mcg | ~ | |||
| Lutein + Zeaxanthin | 4.157 mcg | ~ | |||
| Vitamin B1, thiamine | 0.152 mg | 1.5 mg | 10.1% | 7.1% | 987 g |
| Vitamin B2, riboflavin | 0.187 mg | 1.8 mg | 10.4% | 7.3% | 963 g |
| Vitamin B4, choline | 37.24 mg | 500 mg | 7.4% | 5.2% | 1343 g |
| Vitamin B5, pantothenic | 1.104 mg | 5 mg | 22.1% | 15.6% | 453 g |
| Vitamin B6, pyridoxine | 0.502 mg | 2 mg | 25.1% | 17.7% | 398 g |
| Vitamin B9, folates | 15.281 mcg | 400 mcg | 3.8% | 2.7% | 2618 g |
| Vitamin B12, cobalamin | 2.164 mcg | 3 mcg | 72.1% | 50.8% | 139 g |
| Vitamin C, ascorbic acid | 0.73 mg | 90 mg | 0.8% | 0.6% | 12329 g |
| Vitamin D, calciferol | 4.402 mcg | 10 mcg | 44% | 31% | 227 g |
| Vitamin E, alpha tocopherol, TE | 1.292 mg | 15 mg | 8.6% | 6.1% | 1161 g |
| gamma tocopherol | 0.034 mg | ~ | |||
| delta tocopherol | 0.001 mg | ~ | |||
| Vitamin H, biotin | 1.01 mcg | 50 mcg | 2% | 1.4% | 4950 g |
| Vitamin K, phylloquinone | 3 mcg | 120 mcg | 2.5% | 1.8% | 4000 g |
| Vitamin RR, NE | 6.281 mg | 20 mg | 31.4% | 22.1% | 318 g |
| Niacin | 3.886 mg | ~ | |||
| Betaine | 0.013 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 319.29 mg | 2500 mg | 12.8% | 9% | 783 g |
| Calcium, Ca | 46.81 mg | 1000 mg | 4.7% | 3.3% | 2136 g |
| Silicon, Si | 0.009 mg | 30 mg | 333333 g | ||
| Magnesium, Mg | 21.49 mg | 400 mg | 5.4% | 3.8% | 1861 |
| Sodium, Na | 288.68 mg | 1300 mg | 22.2% | 15.6% | 450 g |
| Sera, S | 145.23 mg | 1000 mg | 14.5% | 10.2% | 689 g |
| Phosphorus, Ph | 178.2 mg | 800 mg | 22.3% | 15.7% | 449 g |
| Chlorine, Cl | 379.38 mg | 2300 mg | 16.5% | 11.6% | 606 g |
| Microelements | |||||
| Aluminium, Al | 16.6 mcg | ~ | |||
| Bor, B | 0.1 mcg | ~ | |||
| Vanadium, V | 0.01 mcg | ~ | |||
| Iron, Fe | 0.77 mg | 18 mg | 4.3% | 3% | 2338 g |
| Yod, I | 19.02 mcg | 150 mcg | 12.7% | 8.9% | 789 g |
| Cobalt, Co | 13.693 mcg | 10 mcg | 136.9% | 96.5% | 73 g |
| Lithium, Li | 0.011 mcg | ~ | |||
| Manganese, Mn | 0.0458 mg | 2 mg | 2.3% | 1.6% | 4367 g |
| Copper, Cu | 185.71 mcg | 1000 mcg | 18.6% | 13.1% | 538 g |
| Molybdenum, Mo | 4.938 mcg | 70 mcg | 7.1% | 5% | 1418 g |
| Nickel, Ni | 4.105 mcg | ~ | |||
| Tin, Sn | 3.88 mcg | ~ | |||
| Rubidium, Rb | 0.2 mcg | ~ | |||
| Selenium, Se | 19.783 mcg | 55 mcg | 36% | 25.4% | 278 g |
| Strontium, Sr | 5.08 mcg | ~ | |||
| Fluorine, F | 295.03 mcg | 4000 mcg | 7.4% | 5.2% | 1356 g |
| Chromium, Cr | 37.81 mcg | 50 mcg | 75.6% | 53.3% | 132 g |
| Zinc, Zn | 0.5575 mg | 12 mg | 4.6% | 3.2% | 2152 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.101 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.4 g | max 100 g | |||
| Galactose | 0.015 g | ~ | |||
| Glucose (dextrose) | 0.015 g | ~ | |||
| Lactose | 1.195 g | ~ | |||
| Sucrose | 0.003 g | ~ | |||
| Fructose | 0.003 g | ~ | |||
| Essential amino acids | 0.398 g | ~ | |||
| Arginine* | 0.036 g | ~ | |||
| Valin | 0.064 g | ~ | |||
| Histidine* | 0.025 g | ~ | |||
| Isoleucine | 0.051 g | ~ | |||
| Leucine | 0.085 g | ~ | |||
| Lysine | 0.064 g | ~ | |||
| Methionine | 0.023 g | ~ | |||
| Methionine + Cysteine | 0.03 g | ~ | |||
| Threonine | 0.044 g | ~ | |||
| Tryptophan | 0.013 g | ~ | |||
| Phenylalanine | 0.046 g | ~ | |||
| Phenylalanine+Tyrosine | 0.09 g | ~ | |||
| Nonessential amino acids | 0.541 g | ~ | |||
| Alanin | 0.032 g | ~ | |||
| Aspartic acid | 0.067 g | ~ | |||
| Glycine | 0.021 g | ~ | |||
| Glutamic acid | 0.191 g | ~ | |||
| Proline | 0.098 g | ~ | |||
| Serin | 0.055 g | ~ | |||
| Tyrosine | 0.048 g | ~ | |||
| Cysteine | 0.009 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 55.11 mg | max 300 mg | |||
| Phytosterols | 0.305 mg | ~ | |||
| Fatty acid | |||||
| Trans fats | 0.135 g | max 1.9 g | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.8 g | max 18.7 g | |||
| 4:0 Oil | 0.102 g | ~ | |||
| 6:0 Kapronovaya | 0.06 g | ~ | |||
| 8:0 Caprylic | 0.03 g | ~ | |||
| 10:0 Kaprinovaya | 0.06 g | ~ | |||
| 12:0 Lauric | 0.066 g | ~ | |||
| 14:0 Miristinovaya | 0.46 g | ~ | |||
| 15:0 Pentadecane | 0.036 g | ~ | |||
| 16:0 Palmitinaya | 0.575 g | ~ | |||
| 17:0 Margarine | 0.018 g | ~ | |||
| 18:0 Stearic | 0.315 g | ~ | |||
| 20:0 Arakhinovaya | 0.03 g | ~ | |||
| Monounsaturated fatty acids | 2.706 g | min 16.8 g | 16.1% | 11.3% | |
| 14:1 Myristoleic | 0.042 g | ~ | |||
| 16:1 Palmitoleic | 0.081 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.71 g | ~ | |||
| 18:1 cis | 0.01 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.009 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.013 g | ~ | |||
| 22:1 cis | 0.013 g | ~ | |||
| 24:1 Nervonic, cis (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 2.334 g | from 11.2 to 20.6 g | 20.8% | 14.7% | |
| 18:2 Linolevaya | 0.068 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.004 g | ~ | |||
| 18:3 Linolenic | 0.032 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.005 g | ~ | |||
| 20:4 Arachidonic | 0.051 g | ~ | |||
| Omega-3 fatty acids | 1.8 g | from 0.9 to 3.7 g | 100% | 70.5% | |
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 7.5% |
The energy value of Salmon in cream sauce is 141.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Step-by-step preparation
Our actions are:
- Wash the salmon fillet and cut it into 4 portions.
- Rub it with seasonings and salt.
- Chop the leeks and dill with a knife.
- Place the fish in a baking dish, sprinkle with herbs and lemon zest.
- Now pour in the cream so that it completely covers all the ingredients.
- Preheat the oven and bake the dish for 15-20 minutes.
Before serving salmon, it is recommended to sprinkle it with black peppercorns and add slices of lemon or lime. Salmon in sauce in the oven, the recipe for which is above, has tender meat, a pleasant taste and aroma.
Recipe 4: Salmon in creamy caraway sauce
Recipe for salmon in aromatic creamy sauce. Cumin gives the sauce a special piquancy and turns the classic recipe into a dish with a completely different taste.
Required ingredients:
- Two onions;
- Dill;
- Half a teaspoon of cumin;
- Butter;
- Salmon;
- Salt;
- Pepper;
Cooking method:
Wash the salmon in running water and dry with paper towels. Rub the fillet with salt and pepper. Mix soft butter with sour cream, salt, pepper, cumin and chopped dill. Add finely chopped onion to the sauce. Place the salmon in a foil pan and pour the sauce over it. Wrap it in foil and bake for half an hour. You can serve boiled potatoes as a side dish for this dish. When serving, sprinkle the fish with lemon juice and pour over the remaining sauce.
Cooking fish with mushrooms
Ingredients of the dish:
Basil can be replaced with a mixture of Italian herbs.
Cooking method
Recipe for oven-baked salmon in cream sauce:
- First you need to prepare the fish. We wash it in cold water, dry it and cut it into large slices.
- Wash the champignons and cut into thin slices.
- We clean the onion from the top layer, the husk and finely chop it.
- Fry the mushrooms in sunflower oil until half cooked.
- Then add chopped onions, mix and add spices.
- In a separate bowl, combine chopped garlic, sour cream and some of the seasonings.
- Beat using an immersion blender or mixer.
- Place the salmon in a mold pre-lined with foil, then add onions and mushrooms, spices and dried herbs.
- Pour sour cream sauce over all ingredients and place in a preheated oven for half an hour.
Decorate the finished dish with a sprig of parsley and serve it with a bowl of garlic sauce.
Creamy sauce for baked salmon
It can be performed differently than described above. This recipe for salmon in cream sauce is better suited for whole fish. A one and a half to two kilogram carcass should be cleaned and generously greased from the inside with a mixture of finely chopped onions and dill. A tall frying pan or mold is greased with butter; salmon is placed in it, salted and lemon is sprinkled on top. Next, the fish is poured with cream and placed in a very hot (220-225 degrees) oven for 20 minutes. After the specified time, the dish is sprinkled with grated cheese and sent back for the same time and at the same temperature. As a result, salmon in creamy sauce acquires very soft and tender meat under a crispy and golden-brown crust.
Recipe for baked salmon with vegetables and cheese
Required Products:
In this recipe we will use baking foil.
Step-by-step recipe for preparing salmon in cream sauce quickly and easily
- First, let's prepare the ingredients for dressing. Peel the celery root and cut it into small cubes. Pour a small amount of milk into the pan (it is the milk that neutralizes the strong smell and taste of this product, which makes the puree ideal). Add 50 grams here. oils Place the roots in the milk, bring to a boil and cook for about 10 minutes until soft. Place in a colander, then mash, salt and pepper the puree as needed. It is important that the mass does not cool down too much, so we act quickly.
- While the celery is cooking, you can start heating both types of oil in a frying pan. Fry the fish on a hot surface for 3 minutes on each side, it should form an appetizing golden crispy crust. Transfer the fried pieces to a heated plate and place in a warm place.
Step-by-step preparation
What we need to do:
- Fill the fish with warm water and leave it like that for a few minutes.
- Cut the tomatoes into thin slices.
- Cut off the stalk of the pepper, cut out the core and remove the seeds.
- Cut it into small slices.
- Grate the cheese on a coarse grater.
- Drain off excess liquid, dry and divide the fish into portions.
- Place foil on a baking sheet, add salmon to it, place vegetables on top of it and sprinkle the dish with spices.
- Carefully wrap the edges of the foil so that air and steam do not escape during cooking.
- Place the fish in the oven for 15-20 minutes.
- A couple of minutes before it’s ready, take out the baking sheet, unwrap the foil and sprinkle the dish with grated cheese.
- Bake a little more and arrange the salmon and vegetables on plates.
As an additional dish, you can prepare baked potatoes with garlic, boiled rice or any other pasta.
Recipe 2: Salmon in creamy sauce with mushrooms
Another delicious recipe for salmon in cream sauce. This dish is perfect for any holiday event. The fish turns out very tender, juicy and appetizing, and the mushrooms give it a special gourmet aroma.
Required ingredients:
- Salmon steak;
- Two tablespoons of olive oil;
- Lemon juice;
- Champignons – 140 g;
- Salt;
- Pepper;
- Bulb;
- A glass of cream;
- Spoon of flour;
- Dill;
- Vegetable oil.
Cooking method:
Rub the fish with salt and pepper, sprinkle with lemon juice, and grease with olive oil. Grease a baking dish with vegetable oil and place the salmon there. Place in the oven to bake for 20 minutes. Cut the champignons into slices and finely chop the onion. Fry the onion in vegetable oil until golden brown, add mushrooms to it. Fry everything together for a few more minutes. Add a little salt to the mushrooms and onions, add flour, and mix. Pour cream into the pan. Mix vigorously, breaking up lumps. After boiling, reduce the heat and simmer for a few more minutes. The creamy mushroom sauce should become homogeneous and thick. Finely chop the dill and add to the sauce. Season the sauce with salt and pepper. Let it sit for a few minutes. Place the salmon on portioned plates, pour plenty of creamy sauce over it, and garnish with sprigs of fresh herbs.
Salmon with cream sauce
Ingredients:
Fish fillet is a fairly expensive product. Therefore, salmon backbone can be used as an alternative.
Creamy salmon sauce
Perhaps this is the recipe to start getting acquainted with salmon sauces. This is the universal option that absolutely everyone likes.
Components:
- cream – 200 ml
- dry white wine – 3 tbsp. spoons
- butter – 50 g
- nutmeg – 3 pinches
- lemon juice – 1 teaspoon. spoon
- white pepper and salt - to taste
- coriander – 2 pinches
Bring the wine to a boil in a frying pan, add lemon juice and cream, season with salt, white pepper, coriander and nutmeg. Bring until slightly thickened and add butter. This sauce has a delicate and velvety texture and medium thickness.
Helpful advice
:
If you are not afraid to experiment, then you can add a variety of herbs, other spices and additives such as capers, olives, and pickles to this sauce.
This recipe is perfect as a...
Cooking method
Our actions are as follows:
- Pour sour cream into a deep bowl.
- We wash the greens and finely chop them with a knife.
- Grate the processed cheese on a medium grater.
- Pour the chopped herbs into a bowl with sour cream.
- Then add grated cheese and some seasonings.
- Lastly, pour in the lime juice.
- Mix the resulting mass thoroughly and proceed to preparing the fish.
- Wash the salmon backbone, dry it with paper napkins and cut it into small pieces about 7-9 cm wide.
- Gently brush them with sauce on both sides.
- Turn on the oven and line a baking sheet with parchment paper.
- We transfer our fish to paper and bake for half an hour.
As soon as the salmon is covered with a golden brown crust, take it out of the oven and transfer it to a beautiful plate. Add some fresh herbs and black peppercorns. For the sauce, you can prepare tomato, sour cream or garlic dressing. As a side dish, it is best to use mashed potatoes, simple vegetable salads, or grilled fried vegetables.
Salmon in cream sauce - secrets and useful tips from the best chefs
There is nothing complicated in cooking salmon; the most important thing in this recipe is to prepare the sauce correctly. To avoid the appearance of lumps in the sauce, you can take note of a little trick: not hot, but cold cream (or milk) should be added to the boiling mass of butter and flour.
Creamy sauce can be made with cheese. To do this, soften the oil in a water bath. Pour a third of water into a large saucepan, bring to a boil, then place a container with oil in the saucepan. Cream (or milk) and grated cheese are added to melted butter. Heat the whole mass over moderate heat, stirring constantly. Cook until the sauce has a uniform consistency and viscosity. After this, you need to add egg yolks, salt, pepper and seasoning (for example, nutmeg) to the sauce. Boil all ingredients together for another 5 minutes, without bringing to a boil. You can add chopped herbs (dill, parsley, etc.) to the hot creamy sauce.
Step-by-step preparation
Our actions:
- Wash the fish in cold water and cut into small slices.
- Divide the champignons into quarters and fry in a frying pan.
- Grate the processed cheese on a coarse grater.
- In a separate bowl, mix the cream, spices and crushed garlic - this will be the sauce for the salmon.
- Cut a bunch of green onions into small rings.
- Place the fish in a frying pan with mushrooms and fry for about 10-15 minutes.
- Sprinkle the dish with grated cheese.
- Now pour in the salmon cream sauce and cover the pan with a lid.
- Simmer for 20 minutes until done.
We serve the fish on the table in beautiful plates, garnished with green onions and flax, sesame and sunflower seeds. If desired, you can add lemon or lime slices.
Recipe 3: Salmon in creamy sauce with dill
A very simple and quick recipe for salmon in cream sauce. There is no need to bake the fish in the oven, just fry the fillet until cooked and separately prepare a delicate creamy sauce for serving.
Required ingredients:
- Salmon;
- 200 ml cream;
- Two spoons of flour;
- Seasonings;
- Lemon;
- Dill.
Cooking method:
Rub the salmon fillet with salt and pepper, as well as fish seasonings. Fry the flour in a dry frying pan, pour into a bowl. Heat the cream in a frying pan and add the fried flour. Mix everything until smooth, heat until thickened. Squeeze the juice of half a lemon into the sauce. Finely chop the dill and also add to the sauce. Fry the salmon on both sides in a frying pan (a few minutes on each side). Place the fish on a plate, pour the sauce over it and serve.
