Salmon in creamy sauce
4 servings
30 minutes
Salmon in cream sauce is a refined dish of European cuisine that combines the tenderness of fish with a velvety creamy aroma. The history of such dishes traces back to the traditions of Northern European countries, where salmon has always been a symbol of prosperity and abundance. The fried fillet stewed in cream acquires a soft texture, while spinach and cherry tomatoes add freshness and a slight tanginess. The dish is perfect for a family dinner or a romantic evening, pairing well with white wine. It is easy to prepare, and its exquisite taste makes it a favorite among seafood lovers.
1
Wash the salmon and remove the skin.
- Atlantic salmon fillet: 700 g
2
Salt and pepper to taste. Lightly coat in flour.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1 tablespoon
3
Slightly fry in a pan. You can even break it into pieces with a spatula.
- Sunflower oil: 2 tablespoons
4
Pour cream over the fish and let it simmer for 5 minutes.
- Cream 20% fat: 200 g
5
Chop the spinach (not finely). Add to the pan. Cover with a lid for 2-4 minutes. Not longer, as the spinach will lose its freshness.
- Fresh spinach leaves: 1.5 bunch
6
Cut cherry tomatoes in half. Add to the pan. Cover with a lid. Simmer for 5 minutes.
- Cherry tomatoes: 300 g
7
Remove from heat and serve.
