Summary

Ingredients

• 1 kg salmon fillet (s), fresh or frozen
• 1 large onion (s)
• 1 teaspoon butter
• 3 cups cream
• 2 teaspoons vegetable stock, instant
• 2 tablespoon parsley, dried
• pepper
• Paprika powder, noble sweet
• some lemon juice

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Instructions

1. Place the salmon fillets in a baking dish (they must not overlap!). Preheat the oven to 175 degrees (convection). Peel and finely chop the onion.
2. Melt the butter in a pan and sweat the onion cubes until translucent. Then pour in half a (!) Cup of cream and let it reduce. Proceed in this way with the rest of the cream half a cup (risotto principle and it saves the sauce thickener!).
3. Season to taste with the vegetable stock, some paprika powder, pepper and (a little !!!) lemon juice. Add the parsley. Let simmer for another 2 minutes. If the sauce is too thick, add a little water.
4. Let the sauce cool down a bit and then pour over the salmon fillets and cook in the oven (20 minutes for fresh salmon and 35-40 minutes for frozen salmon). Serve with rice and a green salad.