Autumn Salmon and Potatoes with Cream Sauce – a delicious recipe with filet Autumn salmon, Potatoes, packet, cream, Milk, White wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
3
Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo.
4
Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
5
Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
6
Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
7
Pour olive oil in the pan and fry both sides of the salmon in medium heat.
8
Add the white wine and potatoes.
9
Add milk and heavy cream and cook over low heat for about a minute.
10
Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.
570
kcal
Calories
42
g
Fat
32
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 filet Autumn salmon (fresh), 1 Potatoes, 1 packet Shimeji mushrooms, 4 to 5 Asparagus, and more.
Yes, Autumn Salmon and Potatoes with Cream Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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