Recipe for a delicate creamy sauce for salmon steak

Red fish baked with lemon and spices is already immensely tasty thanks to its tender, moderately fatty and juicy meat. However, if you serve this fish dish with a chic creamy or caviar sauce for salmon, you can easily turn an ordinary steak into a real extravaganza of taste. What is especially captivating about this type of cooking is the incomparable simplicity of the recipe, the sophistication of the ingredients and the unique delicacy of the taste.

Salmon steaks with sauce are, without any embellishment, the fastest, tastiest, healthiest, and in a word, perfect dinner option. It takes only 25 minutes to bake a steak in the oven at 180°C, and in the microwave this procedure will take even less, only 5-10 minutes.

Classic sauce for salmon

Ingredients:

• Wheat flour – 40-50 gr. (2 tablespoons with a small slide);
• Butter (softened) – 50 gr. (2 tablespoons);
• Milk – 500 ml. (2 faceted glasses filled to the top);
• Salt - to taste;
• White pepper (freshly ground) - to taste;
• Nutmeg (ground) – a pinch (optional)
• Paprika (ground sweet pepper) - a pinch (optional).

Cooking method:

1. Let's start preparing the sauce by melting the butter.
2. To do this, we need dishes with one handle (like a ladle), with a thick bottom and preferably with a non-stick coating.
3. Melt the butter over very low heat.
4. The butter should melt, but under no circumstances should it fry!
5. Do not under any circumstances use aluminum cookware with a thin bottom.
6. In the first case, the sauce will take on a grayish color, and in the second, it will burn.
7. The butter for the sauce should be softened, but if there is no time to defrost, then grate it.
8. This is necessary so that it melts evenly on the stove.
9. If you throw a frozen piece of butter into melting, some will melt and begin to burn, and some will still melt.
10. And since we are preparing a white sauce, we don’t need any color change!
11. The butter has melted and now we will add wheat flour.
12. The flour must be sifted in advance.
13. Pour the flour into the melted butter and thoroughly rub and mix with a wooden spatula.
14. Keep the bowl with flour on the stove over moderate heat until it begins to boil, rise like a cap and foam.
15. All this time we do not leave the stove, but constantly stir and grind the flour.
16. If small lumps appear there is nothing to worry about, it should not bother you at this stage.
17. Stir the flour constantly, do not increase the heat, watch the color of the flour - it should acquire a soft creamy color.
18. Under no circumstances should you burn!
19. As soon as our flour is prepared for further actions, remove the dishes from the heat and pour in cold milk in very small portions in a thin stream.
20. At the same time as pouring in the milk, whisk and stir the sauce.
21. Having poured in about a third of the total volume of milk, set the milk aside and thoroughly mix and beat the sauce; as soon as the sauce becomes a homogeneous consistency, pour in the rest of the milk, add salt and spices to the sauce, return the dishes to the stove.
22. We don't stop stirring.
23. Bring the sauce to a boil over moderate heat, stirring constantly, and continue stirring.
24. Perform all these steps for 5-7 minutes from the moment it boils.
25. To prevent lumps from forming, cold milk is added to the sauce.
26. If you add hot, then due to the high temperatures of flour and milk, cooking will occur, which will lead to the formation of lumps.
27. Milk can also be added warm, but not boiled, although many recipes call for adding hot milk.
28. In this case, the sauce will have to be rubbed through a sieve or the lumps broken up by beating with a mixer or in a blender.
29. The preparation time for the sauce should not exceed 10 minutes.
30. We are making a sauce, not a paste, so the cooking time must be strictly observed.
31. Therefore, after boiling the sauce, note the time and taste it every minute.
32. After the fifth minute, you will notice how the taste of the sauce changes, acquiring a pleasant milky tint.
33. After 5-7 minutes of cooking, remove the sauce from the heat and pour it into a dry gravy boat.
34. If your sauce is too thick, then pour in enough milk, stir well and heat on the stove.
35. If it turns out too liquid, then grind the butter with flour (1:1), add to the sauce and cook for 2 minutes after boiling.
36. Another way to thicken the sauce is to continue cooking it for up to 40-60 minutes.
37. During this time, the taste of paste will disappear.
38. You can store the sauce in the refrigerator for 2-3 days.

Gravy for stewed salmon

The big advantage of this gravy is that it is prepared in the same bowl with the fish, at the same time and without any extra hassle. This method is economical, practical and useful.

• red fish – 1 carcass;
• wheat flour – 100 gr.;
• vegetable oil – 20 gr.;
• onion – 1 pc.;
• carrots - 1 medium;
• low-fat sour cream – 100 gr.;
• salt - a couple of pinches;
• seasoning for fish dishes - to taste;
• mixed greens - a small bunch.

• Cut the fish, wash it thoroughly, cut it crosswise into pieces about two fingers thick. If you have ready-made steaks, the task is much simpler.
• Peel the onion and chop it finely.
• Grate the peeled carrots on a medium grater.
• Choose suitable utensils for cooking. An important condition: it needs to be wide, deep with a thick bottom.
• Pour half the amount of flour onto a separate plate and roll the salted fish in it. Fry a little in oil on one side. This is necessary to ensure that the pieces remain intact.
• Turn the steaks over, move them to one side of the pan, and reduce the heat. Pour the onion crumble mixed with the remaining flour into the free space. Fry for 3 minutes. Add carrots and continue to fry for another 5 minutes.
• Mix sour cream, salt, sprinkle with spices. Cover with a lid and simmer for about half an hour.

Creamy sauce for salmon

Ingredients:

• champignons 100-150 g
• onion 1 piece
• milk or cream 200 ml
• flour 1 tbsp.
• dill vegetable oil salt freshly ground pepper

Cooking method:

1. Wash the fish, dry it, rub it with salt and pepper (the steak can be cut crosswise into two halves).
2. Sprinkle with lemon juice and brush with olive oil.
3. Place the fish in a greased baking dish and bake at a temperature of ~180°C for ~15-20 minutes.
4. Finely chop the onion.
5. Wash the champignons, dry and cut into slices.
6. In a frying pan with heated vegetable oil, fry the onion for ~2 minutes.
7. Add champignons and fry, stirring, for ~5 minutes, add salt.
8. Add flour to the onions and mushrooms and stir.
9. Pour milk or cream into the pan, stirring vigorously with a spatula to prevent lumps from forming.
10. Bring to a boil, reduce heat and cook for ~2-3 minutes, stirring.
11. The sauce should thicken and become homogeneous.
12. Add chopped dill, salt and pepper.
13. Cover with a lid and leave for 2-3 minutes.
14. Place the salmon on a plate, pour over the sauce and garnish with greens.

Salmon in cream in the oven, ingredients and preparation

To prepare you will need:

• 1 kg salmon fillet, cut into portions;
• 100 g hard cheese of your choice;
• 10-15% cream - a glass;
• onion head;
• a teaspoon of Herbes de Provence seasoning;
• 20 g butter and a teaspoon of vegetable oil.

Salmon in cream in the oven is not cooked whole, that is, we do not bake the fish, but cut it into pieces. If you buy the product in a store, be aware that the salmon is sold already cut into steaks. Bones are usually not removed from it. Unlike river fish, sea fish are quite large, and after cooking they are removed very easily. Wash and dry the fish. Mix the cream with salt and add a little black pepper. Cut the onion into rings or half rings, and grate the cheese.

Creamy sauce for baked salmon

This dressing option is not used for the original presentation of the finished dish as a taste and aesthetic accompaniment, but the salmon itself is directly baked in this gravy.

With this cooking technology, the classic steak turns out incredibly tasty, despite the fact that the recipe is so simple that anyone can repeat it at home. In addition, this sauce is perfect not only for salmon, but also for other noble fish.

Ingredients:

• Semi-soft cheese – 70 g;
• High-grade wheat flour – 20 g;
• Heavy cream 30% - 210 ml;
• Olive oil – 45-50 ml;
• Pepper mixture – 1/3 tsp;
• Extra salt – 1/3-1/2 tsp;
• Dried chopped basil – 1 tsp;
• Marjoram – 1 tsp;
• Salmon steaks – 600 g;
• Lemon – ½ piece;

Cooking method:

1. Pour the cream and a little water (50-70 ml) into a deep container, beat with a whisk, add flour.
2. You need to beat thoroughly so that there are no lumps. Next, season the sauce with spices and salt to taste. And to top it off, add finely grated cheese, distributing it evenly in the creamy mass.
3. Grease the fish steaks with salt and sprinkle with lemon juice, then fry them in a frying pan, but not until cooked, but literally 2 minutes until golden brown.
4. Then transfer the steaks to a baking dish and pour cream sauce over them.
5. The salmon will be baked in cream sauce for 25 minutes at 185°C on a medium oven level.
6. Place the finished salmon on portioned plates and serve with a side dish or on its own. The best side dish for this dish is rice with curry or taliatelle pasta.
7. An excellent addition to such a treat would be wheat croutons, which you can prepare at home with your own hands in 5 minutes.
8. Grind a clove of garlic in a garlic grinder and mix with salt and sunflower oil (2 tbsp). Lubricate the bread slices with the aromatic mixture and fry in a frying pan until crispy.

adding ingredients, bringing the dish to readiness

We continue to study our recipe “Salmon with cream”. After the ingredients are prepared, take a fairly large baking sheet and grease it first with butter and then with vegetable oil. Place the fish pieces in one layer. Pour a mixture of cream and spices over the salmon, then sprinkle with onions and finish with grated cheese. Cover the baking sheet with foil and place in the oven preheated to 180 o C for 15-20 minutes. Be careful not to leave the fish in the oven for longer than the specified time. If this happens, the dish will lose all its juiciness. This is how easy and quick it is to prepare salmon in cream in the oven.

Universal white sauce for salmon

Ingredients:

• 600 g water
• quarter of an onion
• parsley root
• celery root clove
• 550 g fish broth
• 25 grams (1 heaping tablespoon) flour
• 25 g butter or margarine
• quarter of an onion
• parsley root
• 1 bay leaf
• 4-5 black peppercorns
• salt to taste
• lemon juice or citric acid to taste

Cooking method:

1. Cook the broth, well-washed and cleaned fish raw materials that you have specified for the broth, fill with cold water, quickly bring to a boil, reduce the heat.
2. Remove the foam, add raw peeled onions and white roots for flavor, maybe parsley stems, cover the pan with a lid and cook at a gentle simmer for 50-60 minutes.
3. Strain the finished broth so that no bones get into the sauce.
4. Throw away the boiled vegetables.
5. As an option, we use any available fish broth from cooking or poaching fish with a pleasant aroma.
6. Let's start preparing the sauce itself.
7. Heat butter or margarine in a frying pan or at the bottom of a saucepan.
8. Scatter the sifted flour over it.
9. Over medium heat, with vigorous stirring, sauté the flour and butter until it acquires a light cream color and a pleasant aroma.
10. This will take 3-5 minutes.
11. Let the flour cool a little and, gradually adding hot broth, grind it into a “gruel”, if possible without lumps.
12. Combine the flour mixture with the remaining broth and cook with stirring until the characteristic sauce consistency is achieved.
13. Immediately add peeled and randomly chopped onions and white roots into the sauce.
14. Cook for 30 minutes until they are completely softened.
15. 7-10 minutes before the end of cooking, add salt to taste, add bay leaves and peppercorns, you can use ground ones, but they will be visible in the sauce
16. Then we strain the sauce through a sieve with a metal mesh.
17. Only spices and uncooked parts of vegetables will remain in the sieve.
18. After rubbing, the sauce should be brought to a boil again.
19. It tastes good, with a pleasant smooth consistency, but it is relatively “white”, rather beige - the broth and flour sauté do have their own shade
20. If desired, add a little lemon juice or just a little citric acid to the sauce, and also, to prevent the surface of the sauce from drying out, spread a small piece of butter over it.
21. The basic white sauce in fish broth is good on its own, but more often it serves only as a “base” for preparing a wide range of derivative hot white and tomato sauces for fish.
22. Derivatives are prepared simply by adding certain ingredients to the main sauce, which adjust the taste and aroma of the sauce in order to emphasize the merits of the dish for which it is intended.

Mustard sauce for red fish

Ingredients:

• Shallot - 1 piece
• Dry white wine 150 ml.
• Fish broth 500 ml.
• Butter 25 gr.
• Lemon 1 piece
• Spicy mustard 1 tablespoon
• Salt to taste
• Ground black pepper to taste

Cooking method:

1. For mustard sauce we use shallots.
2. It is softer, more aromatic and juicier than onions
3. Shallots have a very distinctive aroma, so dishes with this onion turn out very piquant.
4. After heat treatment, it acquires a delicate taste, even slightly sweet.
5. Shallots are very good in dishes that use wine.
6. So, peel the onion, wash it under cold water and then chop it with a knife on a cutting board.
7. Take a pan and pour dry white wine into it.
8. Then, add finely chopped shallots to it, mix with a wooden spoon.
9. Place on a gas stove and cook the onion over medium heat until half the wine has evaporated.
10. Next, pour the fish broth into the pan and boil the contents of the pan over medium heat to 150 - 200 ml.
11. After which, add butter and juice, half a squeezed lemon, mix everything thoroughly and cook the mixed ingredients for another 10 minutes.
12. After the time has passed, add the prepared hot mustard to the pan, stir the resulting sauce with a spoon and bring to a boil.
13. Pass the sauce through a sieve.
14. Remove the mustard sauce from the heat and rub it through a sieve to obtain a uniform consistency.
15. Then, take a mixer and beat the pureed mustard sauce until foam forms.
16. The last thing we need to do is season our sauce with salt, ground black pepper and the juice of half a squeezed lemon.
17. Mix everything thoroughly.
18. Mustard sauce for fish is ready!

Wine

Wine is an excellent companion for seafood; it is customary to serve a glass of dry white wine, but you can use red wine for gravy. Astringency has a remarkable effect on the taste of steaks.

• red wine - 200 grams;
• lime juice;
• cane sugar;
• soy sauce;
• oregano.

It is necessary to heat the wine, 60 degrees is enough, add oregano (can be replaced with rosemary, marjoram, thyme). Leave to cool, soak in the spices, squeeze out the lime juice, sauce, and sweeten with brown sugar. We calculate all components according to the number of servings.

Sour cream and nut sauce for salmon

Ingredients:

• sour cream 500g
• garlic 3-4 cloves
• nuts 1 cup
• cilantro
• salt pepper

Cooking method:

1. For this sauce it is better to use full-fat sour cream, then it will be thick.
2. If you don’t have a fruit-bearing walnut tree growing under your window, you’ll have to go to the market or supermarket.
3. It is better to buy nuts in shells, so they retain their beneficial properties longer.
4. But then they need to be washed, dried, split and the core removed.
5. You probably won't want to mess with it, so buy it already chopped and peeled.
6. They should be light and juicy in appearance.
7. Before cooking, such nuts must be dried in a hot frying pan or doused with boiling water.
8. In our case, the second option is suitable - pour boiling water over them, because they will still be in a humid environment.
9. Place the nuts in a colander and pour boiling water over them, place them on a towel and let them dry.
10. Chop the nuts.
11. I do this with a knife, I like it when there are chunks in the sauce.
12. You can grind the nuts in a meat grinder or blender, then the sauce will be more homogeneous.
13. Use a press to chop the garlic.
14. In a bowl, mix sour cream, nuts and garlic.
15. Add salt, pepper to taste and chopped cilantro.
16. If you don’t have cilantro, you can make this sauce without greens.
17. In this version it is also very good.
18. Mix all ingredients well, transfer the sauce to a clean, dry jar, close the lid and store in the refrigerator.
19. This sauce will keep in the refrigerator for 2-3 days.

Classic white sauce for salmon

Ingredients:

• sour cream 15-20% fat - 100 g (2 full tbsp)
• soy sauce - 1.5 tbsp
• greens (parsley, dill, tarragon) - 1-2 tbsp
• lemon zest 1 tsp

Cooking method:

1. Place sour cream in a bowl.
2. Add soy sauce.
3. You need to grate the zest from the lemon.
4. It is advisable to remove only the yellow part of the lemon peel, since the white pulp under the peel can add bitterness to the sauce.
5. Although this is a matter of taste.
6. Lemon can be replaced with orange; the sauce will be brighter and less tart, since orange zest has a sweetish taste.
7. Rinse fresh greens in cold water, dry with a towel and chop.
8. If you have tarragon herb, I advise you to add it, this herb will add a special taste to the sauce.
9. Mix everything thoroughly and the sauce with herbs for the fish is ready.
10. I prepared a sauce for red fish, which often turns out a little dry, especially pink salmon meat.
11. Therefore, such a gravy for fish will make it juicier and softer.

Creamy sour cream sauce

Ingredients:

• cream – ½ cup;
• sour cream – ½ cup;
• water – 100 ml;
• dill or parsley - to your taste;
• garlic – 1 clove (can be without garlic);
• salt - to your taste.

Preparation:

1. Chop the greens.
2. Pass the garlic through a garlic press.
3. Place cream and sour cream in a small saucepan, pour in water, add salt, garlic and herbs.
4. Mix everything well.
5. Place the pan on the fire and boil.
6. Remove from heat.
7. The sauce is ready.
8. All that remains is to put it in a gravy boat and serve it to the table along with a fish dish.

Spicy tomato spicy salmon sauce

Ingredients:

• fresh river fish – 400 g;
• onion – 1 pc.;
• sweet pepper – 1 pc.;
• vegetable oil – 4 tbsp. l.;
• flour and breadcrumbs – 100 g;
• Vietnamese hot chili sauce – 2 tbsp. l.;
• spicy Indian king masala – 1 tsp;
• Kikkoman soy sauce – 1 tbsp. l.;
• ketchup-lecho sauce – 2 tbsp. l.;
• sugar – 1 tsp;
• mayonnaise – 1 tbsp. l.

Cooking method:

1. Let's start making hot tomato sauce for fried fish
2. Let's take some fresh river (sea) fish, remove the scales and entrails and wash it.
3. Remove the heads and tails and cut the fish into small pieces, no larger than a matchbox.
4. The fish can be sprinkled with soy sauce, so it ferments and does not crumble during frying.

Broccoli recipe

Salmon with broccoli is the perfect combination of taste and benefits.

You will need:

• half a kilogram of fillet;
• half a kilogram of broccoli;
• one lemon;
• fifty grams of butter;
• a glass of milk;
• four eggs;
• 100 g cream;
• 100 g cheese;
• salt and spices to taste.

Technology stages:

1. The fillet is washed and cut into small pieces.
2. Place in a container.
3. Pour over lemon juice, add to spices, and place in the refrigerator.
4. Broccoli inflorescences are washed and rough stems are cut off.
5. Dip into boiling water, cook for 5 minutes, discard in a colander.
6. In a bowl, beat milk, cream, eggs, add grated cheese at the end.
7. Grease a baking container with oil, put fish on the bottom, broccoli on it, pour the prepared mixture.
8. Place in the oven at 200 degrees for 30 minutes.

A dish of red fish with broccoli can often be seen on restaurant menus.