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Salmon with cream and tomato sauce

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Ingredients for 2 servings:

  • 250 g salmon, frozen
  • 1 onion(s), red
  • 2 garlic cloves
  • 250 ml water
  • 100 ml cream
  • 1 tsp vegetable broth, granulated
  • 2 tsp, heaped tomato paste
  • 1 shot of white wine
  • 1 tsp crème fraîche
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the salmon, wash, pat dry, and season with salt and pepper. Fry in oil over medium heat until just cooked through, then remove from the pan and keep warm. Finely chop the onion and garlic cloves and sauté in the pan. Deglaze with water and cream. Stir in the vegetable stock and tomato paste and simmer the sauce. Season to taste with white wine, crème fraîche, salt, and pepper. Return the salmon to the sauce and serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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