Salmon in cream sauce in the oven

The most delicious and easy way to cook red fish! Salmon in cream sauce in the oven turns out to be especially delicious, especially with the addition of various seasonings. This is a healthy, delicious, melting fish in your mouth! You can serve it for a romantic dinner with a glass of white wine.

Pearl

Recipe author

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Composition / ingredients

servings:

Salmon

500

Fat cream

Garlic

Thyme, thyme

to taste

Olive oil

Grainy mustard

Lemons (optional)

0.25

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 55 % 17 g

Carbohydrates 3 % 1 g

250 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to bake salmon in cream sauce in the oven? First of all, prepare all the products. It is better to use fresh fish that has not been frozen, then it will turn out very tender and juicy. Instead of salmon, it is permissible to use more budget fish such as: chum salmon, sockeye salmon, pink salmon, etc. The taste of the dish will be slightly different, but no less useful. So, gut the carcass, peel off the scales and rinse. Dry the salmon with paper napkins.
Step 2:
Cut the fish into fillets. Remove the film from the inside and remove the bones. The head, tail and fins can be frozen and then cooked into fragrant fish broth (do not forget to remove the gills from the head in this case). If you use purchased ready-made fillet pieces, then peel them from the scales and rinse them in water.
Step 3:
Salt and pepper the fish on both sides to taste.
Step 4:
Pour a small amount of vegetable or olive oil over the baking dish. Lay out the salmon fillets. It is important to choose a shape suitable in size. Add a couple of sprigs of thyme and a sprig of parsley to the fish (however, you can skip this step).
Step 5:
Prepare the cream sauce. Pour the cream into a small deep container. Cream is better to use fatty, then the finished fish will turn out very tender. Add salt and pepper to taste. Send the garlic passed through the press, mustard and leaves of fresh thyme to the cream. If desired, use the juice of a squeezed lemon. It will add sourness and fresh notes. Mix everything together.
Step 6:
Pour the resulting sauce over the fish.
Step 7:
Send the baking dish to the preheated oven and leave for 20 minutes at a temperature of 200 degrees. Use the "top-bottom" mode. If possible, 5 minutes before the end of cooking, turn on the "convection" mode. Attention! The time and temperature of baking may differ from those indicated in the recipe, focus entirely on the capabilities of your oven.
Step 8:
Take out the finished fish with sauce on a plate and pour the cream sauce on top. Serve as an independent dish or in addition to boiled rice.

Take the amount of garlic and fresh herbs to your liking. You can cook in this way not only fillets, but also salmon steaks.

Bon appetit!

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !