Salmon in caramel sauce
1 serving
60 minutes
Salmon in caramel sauce is an exquisite dish of French cuisine that combines rich flavors and elegant presentation. Its preparation is based on a marinade of soy sauce, mirin, and water that gives the fish a deep, rich taste. The caramelization process enhances the appetizing golden crust, while the creamy-wine sauce adds softness and harmony. The broccoli puree garnish brings lightness and freshness, perfectly balancing the textures. The refined decoration with tobiko caviar and herbs makes this dish a true gastronomic masterpiece. Salmon in caramel sauce is not only a delight for the taste buds but also a magnificent work of culinary art, perfect for a festive dinner or romantic evening.
1
We start preparing 'Salmon in caramel sauce' with the marinade. Mix soy sauce, mirin, and distilled water in a 1:1:1 ratio. Mirin is a sweet rice wine, a prototype of sake. It was originally created as a low-alcohol drink for women, but now it is actively used in cooking.
- Mirin: to taste
- Water: to taste
2
Soak the salmon fillet in the marinade for at least 30 minutes, as the longer the fish stays in the marinade, the richer its flavor becomes. In such a sauce, the salmon caramelizes and takes on a brighter color, and when fried, all layers of the fish are revealed, making it look exceptionally appealing on the plate.
- Salmon fillet: 150 g
3
While the salmon is marinating, we prepare a light and healthy side dish. We throw broccoli into boiling water. If you are using frozen broccoli, it should be thawed naturally and cooked for no more than 10 minutes. If you have fresh broccoli, it should be cooked longer.
- Broccoli cabbage: to taste
4
Add a little salt to the pot. If you want the broccoli to retain its bright green color, add a pinch of sugar to the water.
- Salt: to taste
5
While the cabbage is boiling, we start on the sauce. We place a small pot on low heat, pour in the wine, and reduce it by half.
- Dry white wine: 50 ml
6
We add cream to the wine. To prevent it from curdling immediately, it's best to let it sit at room temperature first.
- Cream 33%: 80 ml
7
While mixing the sauce, add a little salt and black pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
8
Bring the cream-wine sauce to a boil and simmer for 5-7 minutes on low heat.
9
When the broccoli is cooked, drain the water completely to ensure we get puree in the blender, not a watery mash.
10
Pour the cooked cabbage with a small amount of olive oil.
- Vegetable oil: to taste
11
We add a bit of cream to give the puree a softer taste. If you're worried about your figure, you can use a piece of butter instead of cream or skip it altogether.
- Cream 33%: 80 ml
12
Sprinkle everything with salt and pepper to taste and make broccoli puree using a blender.
- Salt: to taste
- Ground black pepper: to taste
13
Once the salmon is well marinated, we proceed to prepare the main dish. In a heated pan, pour vegetable oil and fry the fish on all sides for 5-7 minutes.
- Vegetable oil: to taste
14
Now we return to the sauce. We add a piece of butter that will create foam and whisk it.
- Butter: to taste
15
All parts of the festive dish are ready. But to make the dish more enticing, it's not enough to just combine its appetizing ingredients. It also needs to be presented beautifully! First, we place broccoli puree on the plate. On top, we add caramel salmon.
16
Pour the creamy-wine sauce over the fish with garnish.
17
Sprinkle with tobiko caviar and place the frisée salad (which can be replaced with arugula). On top, place a sprig of light thyme and decorate with tomato chips. They can be made from the skin of the tomato, fried in oil.
18
We finish the composition with half a lemon, which can be used to lightly drizzle the fish if desired. Now the festive 'Salmon in caramel sauce' is ready!