Salmon in tomato and white wine sauce with basil and sour cream topping

Ingredients for 2 servings:

• 2 ports. Salmon fillet(s), frozen
• 1 kg cherry tomatoes or date tomatoes
• 3 onions
• 1 bulb(s) garlic (Chinese onion) or
• 4 cloves garlic
• 50 ml white wine
• 5 tsp, heaped stock, granulated
• 300 g sour cream or crème fraîche
• 250 ml cooking cream 7%
• 1 ½ cups basil, frozen
• 1 tsp, heaped sugar
• salt and pepper
• lemon juice
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

A delicious summer meal

Thaw the salmon and place it in a greased baking dish. Season with pepper and salt and drizzle with lemon juice and olive oil. Dice the onions and finely chop the garlic. First, sauté the onions in olive oil, then add the garlic, roast slightly, and deglaze both with the white wine. Stir in 2 teaspoons of stock powder and simmer until the liquid has evaporated. While the onions are sautéing, dice the tomatoes and pour them over the salmon until the salmon is completely covered. Season with pepper, salt, and sugar. Place the sautéed onions on top of the tomatoes and cover with a piece of aluminum foil. Cook in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. The cooking time depends on the thickness of the salmon. In the meantime, stir together the sour cream, cream, 3 teaspoons of stock powder, and basil. Remove the casserole dish from the oven, remove the aluminum foil, and spread the sour cream over the casserole. Return to the oven for about 15 minutes to brown. If desired, turn on the broiler. This dish is delicious with white bread or rice. And if you omit the side dish, it’s a great low-carb meal. Pollock fillet or cod can also be used as an alternative.