by Elisabeth Duckeck
Anyone who clicks on the “Fish Dishes” tab on my blog will quickly discover that salmon is my absolute favorite fish.
In my opinion, salmon is one of the few fish that can be prepared in many different ways. Fried, steamed, smoked, marinated, baked, with and without sauce, even raw…there are truly almost endless ways to prepare it.
Benefits of salmon
Salmon is a true “superfood” and fits perfectly into a conscious diet. Salmon provides approximately 20 gr of protein per 100 gr. This protein is easily digestible and includes all essential amino acids. It is one of the best sources of Omega-3 fatty acids and rich in Vitamins B and D.
Due to its high proportion of high-quality fats and plenty of protein, it is very filling and, despite the high calories, very satisfying, which can help with targeted weight loss.
Since I am now at an age where it is very important to pay attention to heart, bone and brain health, salmon offers all the benefits that one needs at an older age – especially as a woman – to stay fit and watch one’s weight.
Cooking tip: How to keep the calories down
For this reason, to keep the overall calorie count down, I’ve specified a light cooking cream in the recipe, which has just 3% fat. If you can’t find such a low-fat cream in the supermarket, you can use other light cream, or, of course, you can use regular cooking cream if you prefer.
Oven Baked Salmon Filet with Pink Sauce
Equipment
- 1 saucepan
- 1 ovenproof dish
What you need
- 4 pieces skinless salmon filets (appr. 200 gr / 7 oz. each)
- 1/2 juice of 1 lemon
- 1 small onion
- 1 clove garlic
- 1-2 Tbsp cornstarch
- 1 tsp tomato paste
- 150 ml dry white wine (5 oz.)
- 200 ml light cream 3%
- 1 cube vegetable stock (2 tsp)
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- 1 Tbsp olive oil
- 8-10 cherry tomatoes optional
How to prepare
- Preheat the oven to 180°C (350°F).
- Finely chop the onion and garlic.1 small onion,1 clove garlic
- Heat the olive oil in a saucepan and sauté the onion and garlic until translucent. Add the cornstarch and cook over medium heat for 1-2 minutes. Then stir in the tomato paste and let fry for 30 seconds.1-2 Tbsp cornstarch,1 Tbsp olive oil,1 tsp tomato paste
- Deglaze with the white wine. Crumble the stock cube and stir it in along with the cream. Simmer until the sauce thickens slightly. Season with nutmeg, salt, and pepper. Remove from the heat.150 ml dry white wine,200 ml light cream 3%,1 cube vegetable stock,Salt,Pepper,Nutmeg
- Halve or quarter the cherry tomatoes, depending on their size.8-10 cherry tomatoes
- Drizzle the salmon with lemon juice and season with lightly salt. Place it in an ovenproof dish. Distribute the cherry tomatoes and the sauce evenly over the salmon.4 pieces skinless salmon filets,1/2 juice of 1 lemon
- Bake in the preheated oven for 20-30 minutes using convection.
- Serve with rice
Loved this salmon recipe? Want to know how to make Homemade Curry Paste and follow this link to Do it yourself
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