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Salmon in creamy sauce in a skillet - a quick and tasty dinner
Salmon in creamy sauce in a skillet - is a simple, quick, and elegant recipe suitable for both everyday dinner and festive gatherings. This dish is characterized by its rich flavor, tender fish texture, and appetizing creamy aroma. Thanks to the minimal number of steps in preparation and accessible ingredients, even a novice cook can handle this recipe. It pairs well with roasted vegetables, rice, or a light salad.
Ingredients
Show ingredients
- salmon steaks - 3 pcs;
- Cherry tomatoes - 0.5 kg;
- garlic - 3 cloves
- dill - to taste;
- green onion - to taste;
- basil - to taste;
- 30% cream - 100 ml;
- Parmesan cheese - 50 g;
- lemon - to taste;
- salt - to taste;
- pepper - to taste;
- butter - 30 g;
- vegetable oil - 50 ml.
Preparation
- Season the salmon steaks with salt and pepper to taste, let them sit for a few minutes to absorb the spices.
- Heat a skillet with vegetable oil and fry the salmon steaks for 1-2 minutes on each side until a light golden crust appears.
- Carefully place the cooked fish on a paper towel or plate to remove excess oil and proceed to make the creamy sauce.
- In the same skillet, melt 30 g of butter over medium heat. If there's a bit more or less, it's not critical.
- Peel the garlic, finely chop it with a knife, and sauté in the butter until it releases its characteristic aroma and develops a light golden crust.
- Cut the cherry tomatoes in half - this will speed up their cooking and allow them to evenly release juice into the sauce.
- Add the chopped cherry tomatoes to the garlic and sauté for about 4 minutes, stirring occasionally, until they are soft and juicy.
- Meanwhile, finely chop fresh dill and green onion – these will add aroma and freshness to the sauce.
- Add the chopped herbs to the skillet with the tomatoes and garlic, gently mix for even flavor distribution.
- Pour 100 ml of cream into the skillet, reduce the heat, and simmer the sauce for 2 minutes until it thickens slightly and becomes homogeneous.
- Grate the Parmesan cheese on a fine grater and add it to the creamy sauce, stirring thoroughly until the cheese completely dissolves and a rich consistency forms.
- Return the previously sautéed salmon to the skillet, season with salt, pepper, and dried basil to taste, carefully distributing the spices over the fish's surface.
- Squeeze fresh lemon juice over the salmon and add a few thin slices of lemon to the sauce, then simmer the fish over low heat for another 5 minutes under a lid.
- The dish is ready – the salmon in creamy sauce turned out aromatic, juicy, and very tasty. The salmon can be served with a side of rice, potatoes, or a fresh vegetable salad.
Tips and Ideas
- Pairing: perfect with rice, mashed potatoes, or crispy salads (for example, cabbage and cucumber).
- Alternative to cream: if desired, you can use low-fat cream or coconut milk.
- For aroma: you can add a bit of white wine or nutmeg to the sauce.
Questions and Answers
Can I replace salmon with another fish?
Yes, trout or salmon steaks will work - they also hold their shape well and have a similar texture.
Must the cream be 30%?
No, you can use cream with 20% fat content, but the sauce thickness will need to be regulated by the cooking time or by adding grated cheese.
Can I cook without cheese?
Yes, but Parmesan adds a rich flavor and texture to the sauce. Without it, the sauce will be lighter.
What to do if the sauce is too thick?
Add a bit of milk or hot water, stir, and heat to the desired consistency.
