Easiest Way to Make Perfect Autumn Salmon and Potatoes with Cream Sauce

Autumn Salmon and Potatoes with Cream Sauce. Great recipe for Autumn Salmon and Potatoes with Cream Sauce. It's a Western-style autumn salmon dish with a spin. The sauce gets over-cooked very easily so be careful when cooking down. You can use other white fish or chicken. Recipe by abichi Tender, fall-apart pan-fried salmon in rich, creamy, white wine and garlic sauce.

All cooked in one pan, this dish has a few little extras to make the sauce over-the-top tasty. I like to serve fish for dinner at least once a week and this is a recipe I often use to ensure we have clean. Grilled salmon Topped with a mushroom, Black olives, White corn cream sauce Garlic Mashed potatoes. You can cook Autumn Salmon and Potatoes with Cream Sauce using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Autumn Salmon and Potatoes with Cream Sauce

1. It's 2 of filet Autumn salmon (fresh).
2. You need 1 of Potatoes.
3. It's 1 of packet Shimeji mushrooms.
4. It's 4 of to 5 Asparagus.
5. Prepare 100 ml of Heavy cream.
6. You need 100 ml of Milk.
7. It's 1 tbsp of White wine.
8. It's 1 of Olive oil.
9. You need 1 of Cake flour.
10. You need 1 of Salt.
11. Prepare 1 of Pepper.

Sprinkle the salmon with toasted white and black sesame seeds and a good shower of slivered green onions or torn fresh cilantro leaves for a pretty finish. Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. I would have served it with mashed potatoes instead, because the shallot cream sauce with mashed potatoes would have been a pefrect match.

Autumn Salmon and Potatoes with Cream Sauce instructions

1. Slice the potato to about 3 mm widths without peeling the skin and soak in water..
2. Remove the stems of the shimeji mushrooms and shred. Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo..
3. Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside..
4. Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan..
5. Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon)..
6. Pour olive oil in the pan and fry both sides of the salmon in medium heat..
7. Add the white wine and potatoes..
8. Add milk and heavy cream and cook over low heat for about a minute..
9. Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done..

This shallot cream sauce will be my go to recipe for a dairy sauce for salmon, it is so good. One big shallot minced Top tips and FAQs. I recommend using salad potatoes as they hold their shape well in cooking (ex. You can make the sauce ahead and, once cooled, refrigerate overnight. Heat it up and add a drop of water/milk before pouring over the casserole.