Oven-baked salmon with sautéed vegetables and white wine sauce

Name: Oven-baked salmon with sautéed vegetables and white wine sauce - Margareta B.
Ingredients: 1 salmon fillet approximately 800 g; salt; pepper; fresh (or dried) tarragon; 3; 4 fresh (or dried) sage leaves; olive oil. For the vegetables: 1 small red onion; julienned; 400 g Brussels sprouts; 1 red bell pepper; cut into sticks; 150 g mushrooms; sliced; medium; sized potatoes; cut accordion; style (one potato for each person; in my case 5 potatoes). For seasoning: salt and pepper. For the white wine sauce: 120 ml white wine; 2; 3 tablespoons lemon juice; 240 ml liquid cooking cream; 1 teaspoon cornstarch; 1 teaspoon fresh (or dried) tarragon; salt; pepper; olive oil.

Diverse - Oven-baked salmon with sautéed vegetables and white wine sauce by Margareta B. - Recipia

Oven-baked salmon with sautéed vegetables and white wine sauce Total preparation time: 50 minutes Cooking time: 35 minutes Number of servings: 5 This oven-baked salmon recipe with sautéed vegetables and white wine sauce is a perfect choice for an elegant yet quick dinner. Salmon, a fish rich in omega-3, is not only delicious but also very beneficial for health. Combined with fresh vegetables and a creamy sauce, this dish becomes a true delicacy. Brief history of the recipe Salmon is a staple ingredient in many cuisines around the world. Baked in the oven, it becomes juicy and full of flavor. The sautéed vegetables provide a contrast of textures and colors, while the white wine sauce perfectly complements the dish, turning it into an unforgettable culinary experience. Ingredients For the salmon: - 1 salmon fillet (approximately 800 g) - Salt and pepper to taste - 1 teaspoon fresh tarragon (or dried) - 3-4 fresh sage leaves (or dried) - Olive oil For the vegetables: - 1 small red onion, julienned - 400 g Brussels sprouts - 1 red bell pepper, cut into sticks - 150 g mushrooms, sliced - Medium-sized potatoes, accordion-cut (one potato for each person, in my case 5 potatoes) - Salt and pepper to taste For the white wine sauce: - 120 ml white wine - 2-3 tablespoons lemon juice - 240 ml liquid cooking cream - 1 teaspoon cornstarch - 1 teaspoon fresh tarragon (or dried) - Salt and pepper - Olive oil Detailed instructions 1. Preparing the oven and potatoes Start by preheating the oven to 200 °C. Lightly grease a large baking tray with olive oil. Peel the potatoes and cut them in an accordion style (making cuts widthwise but without completely separating them). Season with salt and place them in the prepared tray. Bake for 15 minutes. 2. Boiling the Brussels sprouts While the potatoes are in the oven, boil the Brussels sprouts in a pot of salted water with 1 teaspoon of sugar. Boil for 15 minutes, then drain the water and set aside. This step will help maintain the vibrant color of the Brussels sprouts and eliminate bitterness. 3. Preparing the salmon Clean the salmon fillet of scales and bones, then season with salt and pepper to taste. Place it in the tray with the potatoes, sprinkle a little dried tarragon, and place the sage leaves on top. Bake again for another 15 minutes. This will allow the salmon to cook evenly while retaining its juiciness. 4. Sauté the vegetables In a wok, add a few tablespoons of olive oil over medium heat. Add the julienned onion, bell pepper, and mushrooms. Season with salt and pepper. If necessary, you can add a little water to help the vegetables cook evenly. Sauté for 5-7 minutes until they become soft, then set aside. 5. Sauté the Brussels sprouts In the same pan, add the boiled Brussels sprouts and sauté for 3-4 minutes until lightly browned. Set aside and prepare the sauce. 6. Preparing the white wine sauce In the pan where you sautéed the vegetables, add a few drops of olive oil and pour in the white wine. Add the lemon juice and tarragon, allowing it to boil until reduced by half. Dissolve the cornstarch in a few tablespoons of the sauce from the pan and pour it over the white wine. Finally, add the liquid cream, mixing well. Season with salt and pepper to taste and let it boil for another minute. 7. Serving Place the sautéed vegetables next to the oven-baked salmon and leave everything in the oven for one more minute. This step will allow the flavors to meld together. Serving suggestions Serve the salmon with sautéed vegetables on a beautiful platter, drizzled with the white wine sauce. Offer a glass of chilled white wine, which will perfectly complement this dish. You can also add a few fresh sage leaves for an extra touch of color and flavor. Practical tips - For even more flavorful salmon, you can add lemon slices on top before baking. - If you prefer crispy vegetables, sauté them over high heat but for a shorter time. - For a vegetarian option, replace the salmon with marinated tofu in soy sauce or grilled vegetables. - If you want a creamier texture for the sauce, you can add a bit of cream cheese during preparation. Frequently asked questions 1. Can I use another type of fish? Yes, you can replace the salmon with trout or sea bream, just adjust the cooking time based on the thickness of the fillet. 2. What other vegetables can I use? Zucchini, carrots, or squash are excellent options. 3. How can I make the sauce spicier? Add a pinch of chili pepper or hot sauce to the white wine sauce. 4. What are the nutritional benefits of salmon? Salmon is an excellent source of protein, omega-3 fatty acids, vitamins B and D, being beneficial for heart and brain health. Conclusion This oven-baked salmon recipe with sautéed vegetables and white wine sauce is not only a feast for the eyes but also a healthy and tasty choice. Try it and you will discover a perfect combination of flavors and textures that will impress any guest. Enjoy your meal!

Category: Diverse Author: Margareta B. Views: 1 Date: 28.09.2024

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