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Coho salmon in creamy sauce
Baked coho salmon in creamy sauce is a dish that will amaze you with its taste qualities. Coho salmon is one of the least fatty representatives of the salmon family, but when combined with creamy sauce, its meat becomes very tender, juicy, and hearty. This dish can easily be prepared for a festive table, and I am sure your guests will be absolutely delighted!
Ingredients
Show ingredients
- coho salmon - 600 g;
- cream - 200 ml;
- hard cheese - 70 g;
- flour - 1 tbsp;
- fish spices - 1 tsp;
- salt - 1 pinch;
- vegetable oil - 1 tbsp.
Preparation
- Prepare all necessary ingredients. Thaw the coho salmon naturally, it is best to leave it overnight in the refrigerator, or for a few hours at room temperature, but I do not recommend thawing fish in warm water or especially in the microwave.
- Coho salmon can be baked in creamy sauce as steaks or in the form of fillets. I prefer the second option, so you need to remove the skin along with the fins, remove all the insides, take out the backbone and small bones. You will be left with just 2 fillets, which you should cut in half for easier placement in the dish.
- For the sauce, first mix about 50 ml of cream with flour, stirring until smooth. Then add spices, a little vegetable oil, and hard cheese, grated finely. You can also add finely chopped dill or other herbs if desired. Add the remaining cream and mix everything well.
- Place the fillets of coho salmon into a baking dish that is small enough so that the fillets fit tightly. Salt to taste.
- Pour all with the prepared sauce.
- Cover the baking dish with foil and send it to the oven preheated to 180 degrees for 25-30 minutes.
- The most delicious coho salmon in creamy sauce from the oven is ready! It turned out simply incredibly tender, juicy, and fragrant. Be sure to give it a try!
