Baked salmon with tomato-cream sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 483, total fat 23 G., saturated fats G., proteins 45 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 483, total fat 23 G., saturated fats G., proteins 45 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Baked salmon with tomato-cream sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 680 g salmon back fillet
- 1.5 cups frozen lima beans
- 1.5 cups frozen peas
- Coarse salt and freshly ground pepper
- 2 tbsp (30 g) unsalted butter
- 1 tbsp chopped parsley
- 1 shallot, finely chopped
- 2 tablespoons white wine vinegar
- 2 tbsp tomato paste
- 1/4 cup heavy cream
- 1 tbsp chopped tarragon, parsley, or dill
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Cooking the dish according to the recipe:
- Preheat the oven. In a medium saucepan over medium heat, combine the lima beans and 1 cup water. Bring to a boil, cover, and cook for 7 minutes, or until almost tender. Add the peas, 1/4 teaspoon salt, and pepper to taste. Cover again and cook for another 5 minutes, or until tender. Drain. Add 1 tablespoon (15 g) butter and the parsley, and stir.
- Meanwhile, place the salmon skin-side down on a foil-lined baking sheet, season lightly with salt and pepper. Bake for 6-8 minutes until golden brown.
- In a separate skillet, melt the remaining 1 tablespoon (15 g) butter over high heat, add the shallots, and cook for 2 minutes until translucent. Add the vinegar and simmer for 2 minutes, or until the liquid has reduced by half.
Add the tomato paste, then the heavy cream and 3/4 cup water and simmer for about 2 minutes, until the mixture thickens. Stir in the herbs. Brush the salmon with the sauce and serve with the bean mixture.
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