Baked salmon with tomato and cream sauce – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 483, total fats 23 g., saturated fats g., proteins 45 g., carbohydrates 21 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Johnny Miller Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 680 gr. salmon back fillet
- 1.5 tbsp. frozen lima bean
- 1.5 tbsp. frozen peas
- Coarse salt and freshly ground pepper
- 2 tbsp. l (30 gr.) Unsalted butter
- 1 tbsp. l chopped parsley
- 1 shallot, finely chopped
- 2 tbsp. l white wine vinegar
- 2 tbsp. l tomato paste
- 1/4 Art. fat cream
- 1 tbsp. l chopped tarragon, parsley or dill
Recipes with similar ingredients: salmon, tomato paste, cream, lima beans, peas, parsley, shallots, wine vinegar, tarragon, dill
Recipe preparation:
- Preheat the oven. On average stewpan over medium heat mix lima beans and 1 tbsp. water, bring to a boil, cover cover and cook for 7 minutes until almost cooked. Add the peas 1/4 tsp salt, pepper to taste, cover again and cook another 5 minutes until ready. Drain the water. Add 1 tbsp. l (15 gr.) Butter and parsley, mix.
- Meanwhile, lay the salmon skin down on the foil baking sheet, lightly salt and pepper. Bake 6-8 minutes before golden crust.
- In a separate pan over high heat, melt the remaining 1 Art. l (15 gr.) Butter, add shallots and cook 2 minutes to a transparent state. Add vinegar and simmer 2 minutes until the liquid evaporates halfway. Add tomato pasta, then – fat cream and 3/4 tbsp. water and boil for about 2 minutes until the mixture thickens. Add herbs. Salmon grease sauce and serve with bean mixture.
