Saturday, June 16, 2012

Pan Fried Salmon with Dill Sauce, Mushroom, French Bean and Pasta

Salmon, it is delicious whether pan fried, baked, deep fried or as Sashimi.  This popular oily fish is high in protein, Omega-3 fatty acids and Vitamin D.

The dill sauce in this recipe is a variation from basic Bechamel white sauce.  Bechamel  sauce is one of the five 'Mother' sauces in Western cooking.

2 pieces salmon steaks (150g each)
200g French beans, blanched
100g brown mushrooms, thinly sliced, (sauteed with 1 tbsp butter, salt and pepper)
2 cakes of tagliatelle, cooked
Salt and pepper
2 tbsp cooking oil 

1 1/2 tbsp butter
1 1/2 tbsp all-purpose flour
1 1/2 cup warm milk
1 tsp garlic powder
1 1/2 tsp fresh dill, chopped
Salt and pepper to taste

Serves 2

1.  Over medium heat, add in 1 tablespoon cooking oil.  Season the salmon steaks with some salt and pepper just before putting in the pan.  Cook 1 to 2 minutes on each side of the salmon depending on the thickness.

2.  For the sauce : melt butter in a saucepan over medium heat until boiling.  Stir in flour, garlic powder and cook until mixture is smooth and bubbly, stirring  constantly.  Cook for about 1 minute or so.

3.  Stir in milk.  Bring it to boil and stir constantly for about 1 minute.  Season to taste with salt and pepper.  Lastly add in dill and the sauce is ready.

4.  To serve, place a layer of mushrooms as the base on the serving dish.  Top with pasta and then the fish.  Pour sauce over the fish and serve with the blanched French beans.

No comments:

Post a Comment