Although preparing regular home-cooked meals can be difficult, it is worth every effort! If you want to change up dinnertime and try something new, this easy salmon recipe is an opportunity to gather and refresh while spending time together around the table, enjoying a good meal. Salmon fillets are briefly poached in a citrus-and-vegetable broth, then served with a cream-and-chive sauce, accompanied by white rice to round out this family pleaser.
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Preparation time: 15 minutes — Cooking time: 15 minutes — Serves 4
Ingredient list for Salmon and Vegetable
- 1 pound (450g) salmon fillet
- 1 beautiful leek
- 4 carrots
- 1 organic lemon
- 1 organic orange
- 4 black peppercorns
- 4 cloves
- Coarse salt
- 1 cube of fish stock
For the sauce:
- 1 1/2 tablespoon (20g) butter
- 1 tablespoon flour
- 1 bunch of chives
- 1/2 cup (10cl) liquid cream
- 1 pinch of cayenne pepper
Directions
1. Wash and slice finely the white part of the leek. Peel the carrots and cut them into small sticks. Rinse and brush the citrus, and collect the zest with a vegetable peeler or zester. Squeeze the fruits to collect the juice.
2. Put the vegetables, zest, citrus juice, peppercorns, cloves, and salt into a large saucepan. Cover with water, add the fish stock, and bring to a boil, then cook for 5 minutes.
3. Meanwhile, cut the salmon into cubes and cook in the vegetable broth for 3 minutes. Remove the vegetables and salmon with a straining ladle, then remove the zest and spices, keeping them warm in aluminum foil.
4. Filter the broth through a mesh strainer.
5. Rinse the saucepan, and melt butter over low heat. When the butter has melted and is bubbling, add the flour and mix. Be careful not to brown the butter. Pour the filtered broth and whisk until the sauce thickens.
6. Add the cream, chopped chives, and cayenne pepper, then cook for 1 more minute.
7. Divide the vegetables and salmon onto plates, add the sauce, and serve with rice.
(Photo by Marion Deveaud)
Creamy Salmon Stew with Vegetable
If you want to change up dinnertime and try something new, this easy salmon recipe is a great opportunity to share a good meal around the table.
Ingredients
- 1 pound (450g) salmon fillet
- 1 beautiful leek
- 4 carrots
- 1 organic lemon
- 1 organic orange
- 4 black peppercorns
- 4 cloves
- Coarse salt
- 1 cube of fish stock
For the sauce:
- 1 1/2 tablespoon (20g) butter
- 1 tablespoon flour
- 1 bunch of chives
- 1/2 cup (10cl) liquid cream
- 1 pinch of cayenne pepper
Instructions
- Wash and slice finely the white part of the leek. Peel the carrots and cut them into small sticks. Rinse and brush the citrus, and collect the zest with a vegetable peeler or zester. Squeeze the fruits to collect the juice.
- Put the vegetables, zest, citrus juice, peppercorns, cloves, and salt into a large saucepan. Cover with water, add the fish stock, and bring to a boil, then cook for 5 minutes.
- Meanwhile, cut the salmon into cubes and cook in the vegetable broth for 3 minutes. Remove the vegetables and salmon with a straining ladle, then remove the zest and spices and keep warm in aluminum foil.
- Filter the broth through a mesh strainer.
- Rinse the saucepan, and melt butter over low heat. When the butter has melted and is bubbling, add the flour and mix. Be careful not to brown the butter. Pour the filtered broth and whisk until the sauce thickens.
- Add the cream, chopped chives, and cayenne pepper, and cook for one minute more.
- Divide the vegetables and salmon onto plates, add the sauce, and serve with rice.
Nutrition
Nutrition information for this recipe.
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