Salmon Cream Sauce, a simple Recipe for Gourmets
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My recipe for salmon cream sauce is presented in this post. This is a wonderfully simple fish dish and you can adapt the side dishes according to the season.
The simple preparation of salmon cubes in a wonderfully creamy sauce is now coming step by step to your kitchen. As a premiere, I have included a special sesame spice today, more on that later.
A cooking video accompanies you while you cook in your kitchen. I wish you good luck and bon appétit!
Table of Contents
1. Shopping List for Salmon Cream Sauce
Here is the handy list for your visit to the supermarket. For selected ingredients, I recommend ordering online.
Green asparagus —> I buy fresh at the supermarket
Basmati rice —-> Get it at the usual place or Premium *** in the rice cooking box
Dry white wine —-> I get it from the wine merchant
Vegetable stock —–> Supermarket
Butter —–> Supermarket
Cream —–> Supermarket
Soup vegetables —–> Supermarket
Salmon —–> Supermarket with the 5 letters fresh or order salmon fillet online
Sesame —-> The spice used is available exclusively as Sesame Cooking Box
Basic ingredients such as some oil for frying, salt, pepper and cayenne pepper are probably in your kitchen cupboard. Nevertheless, take another look and don’t forget anything!
I have to leave you a few lines about the special sesame seeds 🙂 Of course you can get plain sesame seeds. I would rather recommend my new sesame spice set.
The sesame seeds with wasabi, ume plums, kimchi and yuzu are universal spice helpers. The superfood sesame seeds not only go well with fish and this dish, but with any vegetable, salad, Asian dish or fusion cuisine. I can’t keep my fingers off them right now. The seeds taste great to me and the seasoning offers a wonderful subtle change.
Sesame Furikake, please note, comes from Japan and tastes delicious. The flavoured sesame seeds even go well with mashed potatoes.Chef Thomas Sixt on the new Sesame discovery
2. Recipe Salmon Cream Sauce
You can easily cook this fish dish in less than 40 minutes. So get inspired now and check out the instructions with step-by-step photos. If you have any questions, please use the comment function at the bottom of the page. I’m looking forward to it!
Salmon cream sauce
Instructions with tips from chef Thomas Sixt.
Prepare salmon with fine cream sauce, asparagus and rice Step by Step.
|4||pinches||Salt (I use ground salt)|
|2||pinches||Sugar (I use brown sugar)|
Sauce and Salmon
|40||g||Cold butter (to taste for mixing the sauce until frothy)|
|80||ml||dry white wine|
|100||ml||Cream (Sojasahne oder Kuhmilchsahne)|
|1||tsp||Cornstarch (to taste to thicken the sauce or 1 tsp linseed)|
|4-6||pinches||Pepper black, ground|
|1/4||bunch||Coriander (or Thai basil)|
|1||tsp||Sesame (Sesame Ume Plums)|
Measure out and prepare the rice and the amount of water for cooking.
Soak rice in a bowl of cold water and rinse until the water runs clear.
Put the washed and drained rice in a pot or rice cooker with salt and sugar and cook.
Keep the rice warm afterwards.
Peel the asparagus and cut into 2-3 cm pieces.
Place the asparagus vegetables in the pot, add the butter, salt, pepper and sugar, place on the cooker to cook later.
Sauce and salmon
Wash the soup vegetables, dry them, peel them, cut the diced carrots, diced celery and diced leeks.
Sweat the vegetable cubes with 1/4 of the butter colourless for 10 minutes.
Deglaze with white wine and bring to the boil with vegetable stock.
Pour on vegetables
Slowly pour the cream into the boiling sauce and bring to the boil.
Season and thicken sauce
Mix the cornflour in a little cold water and pour into the boiling sauce.
Thicken the sauce as desired and to personal taste and simmer gently for about 10 minutes.
Season to taste with salt, pepper, nutmeg and cayenne pepper.
Strain the cream sauce through a fine sieve and keep warm until serving.
Prepare salmon fillet
Prepare the salmon fillet without skin and check for bones.
Remove any bones with tweezers or tongs.
—> Do not forget the asparagus and heat and cook in a pot with a lid on medium heat.
Cut salmon cubes
Cut salmon fillet into 3 cm cubes, heat pan.
Sauté salmon pieces
Fry the salmon fillet cubes in a pan with a little oil on all sides.
Season with salt and pepper.
Prepare the hot plates.
Arrange the rice and asparagus, add the salmon pieces and mix the sauce with the remaining cold butter.
Pour the sauce onto the plate. Decorate with sesame seeds and coriander/Thai basil and serve.
I also like to refine the cream sauce with a little white truffle oil. This gives the dish a fine, light truffle flavour and elevates it to the category of star cuisine.
3. Calories and Nutritional Values
4. More Matching Ideas for Salmon
Comments, Cooking Questions and Answers
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