Salmon in Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g salmon fillet (s), fresh or frozen
- 1 squirt lemon juice
- some flour for dusting
- 5 cherry tomato (s)
- 2 spring onions or 1 leek
- 0.5 ½ pack cream cheese
- 1 head broccoli
- some water
- salt and pepper
- Paprika powder
- Vegetable broth powder
- Herbs
Print Recipe
Pin Recipe Instructions
- Thaw the frozen salmon in the refrigerator. Cut the broccoli into florets. Halve the tomatoes and cut the spring onions or leek into small pieces.
- Blanch the broccoli in boiling water or broth for about 5 minutes. This is also possible when using steam. Keep warm.
- Rinse the salmon and pat dry. Season with a few squirts of lemon juice, salt and pepper and dust with a little flour.
- Fry the salmon in a non-stick pan for about 4 minutes or on both sides according to the instructions on the packet, until it is lightly browned. Remove the salmon fillet from the pan and keep warm.
- Fry the tomatoes and spring onions briefly in the same pan, then add the water and stir in the cream cheese. Put the salmon back in the pan and season again to taste. Arrange on plates with the broccoli.
- Note: This time I used cream cheese with a tomato-ricotta flavor, but I`ve also cooked this dish with herbal cream cheese. This dish can be varied according to taste. Instead of broccoli, noodles or potatoes etc. also fit as a side dish.
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