Salmon is one of the most popular fishes as taste and the pink color makes it very attractive
It is very healthy as well as it is rich of omega-3 fatty acids.
In Quebec as well in France this fish is prepared in many different ways as it is very versatile and easy to find it in the stores.
This quick recipe has been adapted from a ham rolls recipe, baked with cream, vine and herbs (clear French inspiration), I hope you will like it!
Salmon in Herbed Cream Sauce
- 600-800 g Salmon filet (I removed the skin with the knife in advance, but it is not necessary), about 1 1/2 pounds or more if you like
- 1 cup heavy cream
- 3 tablespoons tomatoes concentrate
- 1/4cup heavy red wine as Bordeaux
- 3 tablespoons Cognac or other brandy
- 2 teaspoons cornstarch
- 2 teaspoons “herbes de Provence” or other herbs mix as you like (I suggest to add some fresh savory if you have it!)
- Worcestershire sauce or soy sauce, to taste
- Salt and pepper, to taste
- 2 spring onions, thinly sliced (mine were violet at the base)
- Preheat the oven to 180°C/350°F
- Prepare the salmon removing the skin if preferred (I recommend it as you will not eat the skin!).
- In a small bowl combine, cream, tomatoes concentrate, wine, cognac, cornstarch, herbs, and Worcestershire sauce. Adjust to taste with salt and pepper,
- Pour a few tablespoons of sauce in a baking mold and arrange salmon pieces. Pour rest of sauce over fish and bake it at 180°C/350°F for about 20 minutes until just done.
- Remove from oven, top with spring onions and serve immediately.