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Great recipe for Autumn Salmon and Potatoes with Cream Sauce. It's a Western-style autumn salmon dish with a spin. The sauce gets over-cooked very easily so be careful when cooking down.
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Alright, don’t linger, let’s approach this autumn salmon and potatoes with cream sauce formula with 11 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 9 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients for Autumn Salmon and Potatoes with Cream Sauce:
- Give 2 for filet Autumn salmon (fresh)
- You need 1 of Potatoes
- Prepare 1 - packet Shimeji mushrooms
- Need 4 to 5 Asparagus
- Make ready 100 ml for Heavy cream
- Take 100 ml of Milk
- Need 1 tbsp - White wine
- Get 1 Olive oil
- Make ready 1 for Cake flour
- Provide 1 Salt
- Require 1 for Pepper
Heat it up and add a drop of water/milk before pouring over the casserole. Tender, fall-apart pan-fried salmon in rich, creamy, white wine and garlic sauce. All cooked in one pan, this dish has a few little extras to make the sauce over-the-top tasty. I like to serve fish for dinner at least once a week and this is a recipe I often use to ensure we have clean.
Autumn Salmon and Potatoes with Cream Sauce step by step:
- Slice the potato to about 3 mm widths without peeling the skin and soak in water.
- Remove the stems of the shimeji mushrooms and shred. Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo.
- Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
- Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
- Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
- Pour olive oil in the pan and fry both sides of the salmon in medium heat.
- Add the white wine and potatoes.
- Add milk and heavy cream and cook over low heat for about a minute.
- Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.
PATTIES: Drain liquid from salmon and reserve for sauce. Remove bones and skin, and flake salmon. How To Make Salmon With Dill Sauce And Roasted Baby Potatoes. Spray a large cooking sheet with cooking spray and set aside. Prep the salmon: Place the salmon fillets onto the prepared sheet pan.
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