I often prepare salmon! Ohlala how I miss the fish from France! (Filet of red mullet! All you can eat fresh sea bream! Filet of ground from another world!! Ect…. Ect… ) Here it’s the salmon that I cook most of the time!! In sauce but especially in the oven, I have fun changing the spices a little, and I cook it with the vegetables that catch my eye during my shopping!! Lol! I let you discover my new recipe for crispy salmon in Primavera sauce! a real treat for a recipe!!!
Ps. Please excuse my typos. And for my dear francophones, I hope the translator is nice. Reach me!!! Type your email
Crispy salmon steak in primavera sauce. 4 salmon fillets (1 per person) A little cooking oil (I like peanut oil) 3 Tbsp butter (for sauce texture) 1 large onion 4 cloves of garlic 1/3 cup white wine 60ml 1 tablespoon of concentrated tomato 2 tablespoons sour cream 1 cup heavy cream 240ml 1/3 cup liquid (I used pasta cooking water) 60ml 1 Lemon juice Salt & pepper to taste Then for the vegetables About 1 cup of Brocolis White Mushrooms Frozen Peas 2 cups of spinach To serve Pasta or mashed potatoes or fried potatoes! Take your salmon fillets, clean them if necessary, and then season them with salt and pepper on each side. In a large frying pan, preferably non-stick, and with edges, pour a few drops of cooking oil then start by searing the salmon fillets by placing them in the very hot oil and not touching them for at least 3 minutes then turn over if the gilding is present and do the same with the other side. Place in a dish and pass to the sauce. Remove the skin from the onion, then cut it in half, rinse it, and slice it finely. Crush the garlic cloves. In the same pan where you cooked the salmon, add a few drops of oil and the butter. Start by sautéing the onions for at least 4 to 5 minutes, stirring frequently, then add the garlic and brown it for a few minutes. Slightly increase the heat and pour in the wine, concentrated tomatoes, salt and pepper, and fresh cream. Stir well, then lower the heat and continue the sauce by pouring the liquid cream. When everything is well incorporated together, add the vegetables, mix, and then pour the liquid. This can be water or pasta cooking water or vegetable broth. Check the seasoning, then add the salmon fillets and reduce the heat. Let simmer for 5-10 minutes (the less the salmon cooks, the more it will be pink in the center) I served with pasta (the big tubes). But while writing you the recipe, I was imagining myself serving it with sautéed potatoes!!! But crispy to perfection, the salmon on the side and the sauce on the crispy potatoes! You see what I mean! If you do, I'm counting on you to send me your feedback. Watch it here
