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Salmon in tomato paste – cream sauce

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Ingredients for 4 servings:

  • 1 onion(s), diced
  • 2 tbsp butter
  • ½ tube(s) tomato paste
  • 200 ml cream
  • 200 ml milk
  • ½ lemon(s), the juice
  • 2 tbsp dill, chopped
  • 2 packs of frozen salmon, 400 g each
  • Salt
  • Pepper, white

Instructions

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

Thaw the salmon. Melt the butter and sauté the diced onion until translucent. Stir in the tomato paste and deglaze with the cream. Dilute with milk and then season with lemon juice, dill, salt, and pepper. Add the thawed salmon and let it simmer in the sauce for about 10 minutes. Serve this dish with rice, tagliatelle, or spaghetti. This is the children’s version. For adults, deglaze the tomato paste with white wine and then add the cream as described. Just be careful when seasoning with lemon juice.

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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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