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
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.