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Salmon in paprika cream sauce

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Ingredients for 4 servings:

  • 500 g salmon, frozen
  • 2 tsp lemon juice
  • 3 pointed peppers, color to taste
  • 2 cups of cream (200 g each)
  • 150 ml milk
  • 2 tbsp tomato paste
  • 3 tbsp dill
  • salt and pepper
  • Paprika powder
  • Broth powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Thaw the salmon, place it in a baking dish, and drizzle with lemon juice. Dice the bell peppers and mix with cream, milk, and tomato paste. Season with dill, salt, pepper, paprika, and bouillon powder. Pour over the salmon. Cook in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Serve with tagliatelle pasta.

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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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