Salmon in creamy sauce. Salmon in teriyaki sauce. Recipes

"Sauce" is translated from French as "gravy". It is prepared for the main course or for garnish, it is a liquid seasoning, giving a juicy consistency of dishes and increasing their calorific value. Thanks to various spices, taste qualities are enriched, appetite is increased. Sauces are also used in the preparation of many products, for example, prepare any fish or salmon in cream.

Everyone knows sauces such as béchamel, mayonnaise, tkemali (Georgian sauce for fish and meat), ketchup, salsa (Mexican sauce), satzer (Georgian sauce for poultry), creamy or teriyaki (this is soy sauce of traditional Japanese cuisine). Each sauce is prepared according to a special recipe and can be served with meat, fish, side dish or sweet dishes. A properly prepared sauce, combined with the products of the main course, will only enrich their taste and improve the assimilation of the beneficial substances contained in the products.

Recipe 1

Dish - baked salmon in a creamy sauce - prepared from products:

For fish:

• 0.25 kg of salmon fillet.
• ¼ cup butter butter.
• 1 tablespoon lemon juice.
• 2 cups breadcrumbs.
• 2 cloves of garlic, crush with a knife.
• ¼ cup fresh (chopped) parsley.
• ¼ cup fresh (chopped) basil.

For sauce:

• 1/3 cup thick cream.
• 1/3 cup of sour cream.
• 2 tablespoons fresh green (chopped) onions.
• 2 table spoons of fresh (chopped) basil.
• 1 tablespoon of fresh (chopped) parsley.
• 1 tablespoon of fresh lemon juice.

Prepare the sauce by simply mixing all the ingredients. The oven is heated to 200 ° C. Oil the baking dish. Add a lemon juice, breadcrumbs and garlic to a large frying pan with melted butter. Stirring, fry the mixture until the biscuits become golden. Remove the frying pan from the fire, add parsley and basil. Salmon rubbed with salt and pepper, and then rolled off from all sides in a mixture of fried with seasonings biscuits. Spread into a baking dish, pour sauce and bake in the middle of the oven for 20 minutes or until cooked. Serve the salmon in a creamy sauce.

Recipe 2

Prepare a saute (French cuisine) - salmon in a creamy sauce - with champagne. This version of ragout is characterized by the fact that the product (salmon) is cut into small pieces and fried over high heat. To prepare a saute, you will need:

• 1 tablespoon olive oil.
• 0.25 kg of salmon, fillet cut into thin slices.
• Flour for powder.
• ½ cup of cream.
• ½ cup of Asti champagne.
• 1 teaspoon of chopped garlic
• 1 teaspoon of chopped shallots.
• 1 teaspoon of fresh chopped tarragon.
• A pinch of salt.
• A pinch of black pepper.

Heat the skillet with non-stick coating, add butter and fry in it slices of salmon, lightly sprinkled in flour, from all sides. Put into a baking dish and put in a heated oven to 200 oC, bake until cooked. In the same frying pan, removing excess oil, fry the garlic and shallots until slightly brown. Add champagne, bring to a boil, add cream and bring to a boil again. Continue to cook until the sauce thickens and its volume does not decrease by a factor of 2. Remove from heat, add tarragon, season to taste. Spread a spoonful of sauce on the plate, then fish on it and water it with sauce. Serve the salmon in a creamy sauce with asparagus, fried potatoes and white wine (Chardonnay or Riesling).

Recipe 3

Traditional Japanese soy sauce fits well with fish. You can cook salmon in teriyaki sauce. Necessary ingredients:

• 0.5 kg of salmon (steaks).
• 2 tablespoons solo soy sauce.
• 2 table spoons of rice sweet Mirin wine.
• 1 teaspoon spoonful.
• 1 teaspoon of sugar.
• 1 tablespoon vegetable oil.
• 0,15 kg of grated radish daikon.
• Lemon juice.

Salmon is cut into 4 pieces and laid aside. Mix in a small bowl of soy sauce, mirin, sake and sugar until the sugar dissolves. Steamed salmon is sliced in teriyaki sauce for 15 minutes. In the saucepan (all slices of salmon should fit in one layer), heat the oil, lay salmon there and cook for about a minute. Turn the salmon over and cook for another minute. 2. Spread the salmon pieces on a greased frying pan And fry on a small fire for 10 minutes. Continually, the surface of the salmon is smeared with soy sauce. Serve with grated daikon, topped with lemon juice.