Salmon with vegetables and ramson sauce

Name: Salmon with vegetables and ramson sauce - Ecaterina G.
Ingredients: fresh salmon fillets 2 pieces; seasoned salt a la Panacris (white wheat flour; olive oil; For garnish: the white part of 1 leek; 1 zucchini; about 200 g of pleurotus mushrooms; 1/2 red bell pepper; 2 green onions; 2 green garlic stalks; iodized salt; about 100 ml of semi; dry white wine; For sauce: about 4 tablespoons of sour cream; 2 bunches of ramsons.

Over - Salmon with vegetables and ramson sauce by Ecaterina G. - Recipia

I was looking for fresh fish at the supermarket and found salmon on a good deal. I remembered a recipe for fried salmon, crunchy vegetables, and wild garlic sauce that has been on my mind for a while. I adapted it a bit to my taste, using what I had on hand and a few tricks from previous experiences. It's the kind of dish that doesn’t take much time but is full of color and flavor. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Cooking time: 20-25 minutes Servings: 2 Difficulty: easy to medium Recipe type: main course, seasonal (spring, due to wild garlic), suitable for everyday meals Ingredients For the fish: - 2 slices of fresh salmon - seasoned salt (or plain salt, to taste) - all-purpose flour, for dredging the fish - olive oil, for frying For the side: - the white part of 1 leek, sliced - 1 small or medium zucchini, sliced or cubed - 200 g oyster mushrooms, torn into pieces or strips - 1/2 red bell pepper, cut into thin strips or cubes - 2 green onions, sliced - 2 green garlic stalks, sliced - iodized salt, to taste - 100 ml dry white wine For the sauce: - 4 tablespoons sour cream (I used regular sour cream and diluted it with a little water and white wine) - 2 bunches of wild garlic, washed and finely chopped Preparation method 1. Rinse the salmon under cold running water and pat it dry with a kitchen towel. Sprinkle evenly with seasoned salt or plain salt. Let it chill for about 10 minutes to absorb the spices. 2. After this time, take the fish out of the fridge. It’s important to gently remove excess salt from the surface with your hands or a towel; otherwise, it may be too salty. Dredge each piece of salmon in flour on both sides, shaking off the excess. 3. Heat a pan with a little olive oil, enough to cover the bottom. Fry the salmon over medium heat for a few minutes on each side until it has a golden crust. Once done, transfer it to a plate and cover it loosely with foil or a lid to keep warm. 4. In the same pan, add the remaining oil, then add the leek, zucchini, bell pepper, green onions, green garlic, and mushrooms. Sprinkle with a little salt and stir. Pour in the white wine and cook everything over medium heat for about 10 minutes. It’s important that the vegetables remain firm, not mushy. When ready, transfer them to a separate platter and cover to keep warm. 5. For the sauce, if you don’t have cooking cream, you can dilute regular sour cream with a little water and wine to achieve a liquid but still creamy consistency (about 100 ml in total). Pour this diluted sour cream into the same pan. Add the chopped wild garlic and let it simmer on low heat for about 2 minutes, just enough to combine and warm through. Don’t boil it for too long, or the wild garlic will lose its flavor. 6. Serve the salmon immediately, placed on a plate next to the sautéed vegetables, and pour the warm wild garlic sauce over the top or alongside. If desired, you can add a simple side of polenta or boiled potatoes. Why I make this recipe often It’s quick to prepare, doesn’t require many pots or utensils, and the combination of salmon, fresh vegetables, and wild garlic sauce is especially fitting in spring. Plus, it’s easy to adapt if certain ingredients are missing. Tips and variations Tips - Don’t over-fry the salmon, or it will become dry. - Remove excess salt from the fish before dredging in flour. - The vegetables should remain crunchy; don’t leave them on the heat for too long. - Use the same pan you fried the salmon in for the vegetables and sauce for more flavor and fewer dishes to wash. - Add wild garlic at the end so it doesn’t lose its fresh aroma. Substitutions - Salmon can be replaced with trout or another firm-fleshed fish. - If you don’t have oyster mushrooms, any type of wild mushrooms or button mushrooms will work. - For a vegan version, use plant-based sour cream. - In the absence of wild garlic, try a little green garlic and parsley, but the taste won’t be the same. Variations - You can add julienned carrots or other seasonal vegetables. - For extra crunch, sprinkle a few sunflower or pumpkin seeds over the vegetables when serving. - The white wine can be omitted, but it adds extra flavor to the vegetables and sauce. Serving ideas - Serve warm with polenta or boiled potatoes. - It also goes well with plain rice or a green salad. - If you like, add a squeeze of lemon juice over the fish at the end. Frequently asked questions 1. Can I use salmon fillet instead of slices? Yes, salmon fillet works too. The frying time may be shorter, depending on the thickness of the piece. 2. What can I use instead of wild garlic if I can’t find it? A combination of green garlic with a bit of parsley can bring a similar taste, but the aroma of wild garlic is unique. 3. Can it be made without wine? Yes, you can omit the wine if you prefer. Add a little water or vegetable broth for liquid. 4. Can I steam the vegetables? For this recipe, it’s preferable to sauté them quickly so they absorb the flavors from the pan. 5. Can I prepare the sauce separately? Yes, but it’s worth using the same pan to integrate the flavors left by the fish and vegetables. Nutritional values Approximate estimate per serving (without side): - Calories: 400-450 kcal - Protein: 32-35 g - Fat: 22-25 g - Carbohydrates: 13-15 g Values depend greatly on the thickness of the fish, the type of sour cream used, and the amount of oil absorbed during frying. Storage and reheating Fried salmon and wild garlic sauce are best enjoyed immediately after preparation. If leftovers remain, store the fish, vegetables, and sauce separately in closed containers in the fridge for up to 1 day. When reheating, the fish may dry out, and the sauce may change texture. I recommend preparing just what you will consume.

Salmon with vegetables and ramson sauce

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