Salmon Fillet with Ginger Cream

"Clear the table so you can make room for this exceptional delicacy with salmon."
Preparation15 min.
Cooking20 min.
Тotal35 min.
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  • salmon - 31 oz (900 g) fillet without the skin
  • cream - 2/3 cup (150 ml) thick
  • flour - 1 tsp
  • ginger - 2" (5 cm) piece of root
  • onions - 2 heads
  • cayenne pepper - 1 pinch
  • white wine vinegar - 2 tablespoons
  • black pepper
  • salt

How to cook

Place the finely chopped ginger root, onion and cayenne pepper in a pot. Arrange the fillets inside, pour 1 4/5 cups (450 ml) of water and bring to a boil. After 5 minutes, remove from the heat and leave the fish in the water for 5 minutes.

Transfer the fillets to a serving plate, cover and keep it warm. Boil the water from the fish. Boil on high heat for 5-10 minutes until the liquid is reduced, thickened and starts to look like a syrup. Add the vinegar.

Add the cream slowly and bring to a boil, then pour the mixture into a blender. Make a smooth sauce and pour into a clean pot. Mix the flour with 1 tablespoon water and add it to the sauce, stirring constantly. Add the spices.

Boil for 1 minute, then pour over the fillets. Garnish with dill and lemon as desired.


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