Salmon in Tomato and White Wine Sauce with Basil and Sour Cream Topping
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Salmon fillet (s), frozen
- 1 kg cherry tomato (s) or date tomatoes
- 3 onion (s)
- 1 bulb garlic (Chinese onion) or
- 4 cloves garlic
- 50 ml white wine
- 5 teaspoons, heaped broth, grains
- 300 g sour cream or crème fraîche
- 250 ml cooking cream 7%
- 1 ½ cup basil, frozen
- 1 teaspoon, heaped sugar
- salt and pepper
- Lemon juice
- oil
Print Recipe
Pin Recipe Instructions
- Thaw the salmon and place in a greased baking dish. Season with salt and pepper and drizzle with lemon juice and olive oil.
- Dice the onions and finely chop the garlic. First sauté the onions in olive oil, then add the garlic, roast a little and deglaze both with the white wine. Stir in 2 teaspoons of stock powder and let it boil down until the liquid has boiled away.
- While the onions are steaming, dice the tomatoes and pour over the salmon until the salmon is completely covered. Season with pepper, salt and sugar. Place the steamed onions on top of the tomatoes and cover with a piece of aluminum foil.
- Cook in a preheated oven at 200 ° C top / bottom heat for about 25 minutes. The cooking time depends on the thickness of the salmon.
- In the meantime, mix the sour cream, heavy cream, 3 teaspoons of stock powder and basil together. Take the casserole dish out of the oven, remove the aluminum foil and spread the sour cream on the casserole. Return to the oven for about 15 minutes and let brown. Possibly switch on the grill.
- White bread or rice tastes good with it. And if you leave out the side dish, that`s a great low-carb meal.
- As an alternative, pollack fillet or cod can also be used.
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