Salmon Cream Sauce, a simple Recipe for Gourmets

Name: Salmon cream sauce
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: Basmati rice 120 g; Water 180 ml; Salt 4 pinches; Sugar 2 pinches; butter 20 g; green asparagus 1 bunch; butter 20 g; Salt; Pepper; nutmeg; Soup vegetables 1/2 bunch; Cold butter 40 g; dry white wine 80 ml; Vegetable broth 150 ml; Cream 100 ml; Cornstarch 1 tsp; Salt 1/4 tsp; Pepper black, ground 4-6 pinches; Sugar; Cayenne pepper 1 pinch; nutmeg 4 pinches; Salmon fillet 2 pc; Sunflower oil 1 tsp; Coriander 1/4 bunch; Sesame 1 tsp

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Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My recipe for salmon cream sauce is presented in this post. This is a wonderfully simple fish dish and you can adapt the side dishes according to the season.

The simple preparation of salmon cubes in a wonderfully creamy sauce is now coming step by step to your kitchen. As a premiere, I have included a special sesame spice today, more on that later.

A cooking video accompanies you while you cook in your kitchen. I wish you good luck and bon appétit!

Table of Contents

1. Shopping List for Salmon Cream Sauce
2. Recipe Salmon Cream Sauce
3. Calories and Nutritional Values
4. More Matching Ideas for Salmon

1. Shopping List for Salmon Cream Sauce

Here is the handy list for your visit to the supermarket. For selected ingredients, I recommend ordering online.

Green asparagus —> I buy fresh at the supermarket
Basmati rice —-> Get it at the usual place or Premium *** in the rice cooking box
Dry white wine —-> I get it from the wine merchant
Vegetable stock —–> Supermarket
Butter —–> Supermarket
Cream —–> Supermarket
Soup vegetables —–> Supermarket
Salmon —–> Supermarket with the 5 letters fresh or order salmon fillet online
Sesame —-> The spice used is available exclusively as Sesame Cooking Box

Basic ingredients such as some oil for frying, salt, pepper and cayenne pepper are probably in your kitchen cupboard. Nevertheless, take another look and don’t forget anything!

I have to leave you a few lines about the special sesame seeds 🙂 Of course you can get plain sesame seeds. I would rather recommend my new sesame spice set.

The sesame seeds with wasabi, ume plums, kimchi and yuzu are universal spice helpers. The superfood sesame seeds not only go well with fish and this dish, but with any vegetable, salad, Asian dish or fusion cuisine. I can’t keep my fingers off them right now. The seeds taste great to me and the seasoning offers a wonderful subtle change.

Sesame Furikake, please note, comes from Japan and tastes delicious. The flavoured sesame seeds even go well with mashed potatoes.
Chef Thomas Sixt on the new Sesame discovery

Sesame spice set cook box — Sesame Seeds Cooking Box Spice Set with Wasabi, Ume Plums, Kimchi and Yuzu

2. Recipe Salmon Cream Sauce

You can easily cook this fish dish in less than 40 minutes. So get inspired now and check out the instructions with step-by-step photos. If you have any questions, please use the comment function at the bottom of the page. I’m looking forward to it!

Salmon cream sauce

Instructions with tips from chef Thomas Sixt.

Servings 2

Calories 1180

Total Time 25 Min.

Preparation Time 10 Min.

Cook Time 25 Min.

Prepare salmon with fine cream sauce, asparagus and rice Step by Step.

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Ingredients

Rice
120	g	Basmati rice
180	ml	Water
4	pinches	Salt (I use ground salt)
2	pinches	Sugar (I use brown sugar)
20	g	butter
Asparagus
1	bunch	green asparagus
20	g	butter
		Salt
		Pepper
		nutmeg
Sauce and Salmon
1/2	bunch	Soup vegetables
40	g	Cold butter (to taste for mixing the sauce until frothy)
80	ml	dry white wine
150	ml	Vegetable broth
100	ml	Cream (Sojasahne oder Kuhmilchsahne)
1	tsp	Cornstarch (to taste to thicken the sauce or 1 tsp linseed)
1/4	tsp	Salt
4-6	pinches	Pepper black, ground
		Sugar
1	pinch	Cayenne pepper
4	pinches	nutmeg
2	pc	Salmon fillet
1	tsp	Sunflower oil
Decoration
1/4	bunch	Coriander (or Thai basil)
1	tsp	Sesame (Sesame Ume Plums)

Instruction

Prepare rice

Rice in the pot — Raw rice in a pot for cooking

Measure rice

Measure out and prepare the rice and the amount of water for cooking.

Cook rice

Soak rice in a bowl of cold water and rinse until the water runs clear.

Put the washed and drained rice in a pot or rice cooker with salt and sugar and cook.

Keep the rice warm afterwards.

Asparagus

Prepare asparagus

Peel the asparagus and cut into 2-3 cm pieces.

Prepare asparagus

Place the asparagus vegetables in the pot, add the butter, salt, pepper and sugar, place on the cooker to cook later.

Sauce and salmon

Cut the vegetables into cubes — Diced vegetables: diced carrots, diced celery and diced leek.

Prepare vegetables

Wash the soup vegetables, dry them, peel them, cut the diced carrots, diced celery and diced leeks.

Sweat the diced vegetables — Vegetable cubes when sautéing in the pot.

Sauté vegetables

Sweat the vegetable cubes with 1/4 of the butter colourless for 10 minutes.

Deglaze with white wine and bring to the boil with vegetable stock.

Bright sauce — light sauce as a sauce base

Pour on vegetables

Slowly pour the cream into the boiling sauce and bring to the boil.

Season and thicken sauce

Mix the cornflour in a little cold water and pour into the boiling sauce.

Thicken the sauce as desired and to personal taste and simmer gently for about 10 minutes.

Season to taste with salt, pepper, nutmeg and cayenne pepper.

Strain the cream sauce through a fine sieve and keep warm until serving.

Prepare salmon fillet

Prepare the salmon fillet without skin and check for bones.

Remove any bones with tweezers or tongs.

—> Do not forget the asparagus and heat and cook in a pot with a lid on medium heat.

Salmon fillet in cubes — Cut the salmon fillet into cubes.

Cut salmon cubes

Cut salmon fillet into 3 cm cubes, heat pan.

Fry salmon — Fry the salmon cut into cubes.

Sauté salmon pieces

Fry the salmon fillet cubes in a pan with a little oil on all sides.

Season with salt and pepper.

Arrange dish

Prepare the hot plates.

Arrange the rice and asparagus, add the salmon pieces and mix the sauce with the remaining cold butter.

Pour the sauce onto the plate. Decorate with sesame seeds and coriander/Thai basil and serve.

Video

I also like to refine the cream sauce with a little white truffle oil. This gives the dish a fine, light truffle flavour and elevates it to the category of star cuisine.