The simple preparation of salmon cubes in a wonderfully creamy sauce is now coming step by step to your kitchen. As a premiere, I have included a special sesame spice today, more on that later.
A cooking video accompanies you while you cook in your kitchen. I wish you good luck and bon appétit!
1. Shopping list for Salmon Cream Sauce
Here is the handy list for your visit to the supermarket. For selected ingredients, I recommend ordering online.
Green asparagus —> I buy fresh at the supermarket
Basmati rice —-> Get it at the usual place or Premium *** in the rice cooking box
Dry white wine —-> I get it from the wine merchant
Vegetable stock —–> Supermarket
Butter —–> Supermarket
Cream —–> Supermarket
Soup vegetables —–> Supermarket
Salmon —–> Supermarket with the 5 letters fresh or order salmon fillet online
Sesame —-> The spice used is available exclusively as Sesame Cooking Box
Basic ingredients such as some oil for frying, salt, pepper and cayenne pepper are probably in your kitchen cupboard. Nevertheless, take another look and don’t forget anything!
I have to leave you a few lines about the special sesame seeds 🙂 Of course you can get plain sesame seeds. I would rather recommend my new sesame spice set.
The sesame seeds with wasabi, ume plums, kimchi and yuzu are universal spice helpers. The superfood sesame seeds not only go well with fish and this dish, but with any vegetable, salad, Asian dish or fusion cuisine. I can’t keep my fingers off them right now. The seeds taste great to me and the seasoning offers a wonderful subtle change.
Sesame Furikake, please note, comes from Japan and tastes delicious. The flavoured sesame seeds even go well with mashed potatoes.
Chef Thomas Sixt on the new Sesame discovery
2. Recipe salmon cream sauce
You can easily cook this fish dish in less than 40 minutes. So get inspired now and check out the instructions with step-by-step photos. If you have any questions, please use the comment function at the bottom of the page. I’m looking forward to it!
Instructions with tips from cooking professional Thomas Sixt.
Servings: 2 Portions
- 120 g Basmati rice
- 180 ml water
- 4 pinches salt I use ground salt
- 2 pinches sugar I use brown sugar
- 20 g Butter
- 1 bunch green asparagus
- 20 g Butter
- 1/2 bunch Soup vegetables
- 40 g Cold butter to taste for mixing the sauce until frothy
- 80 ml dry white wine
- 150 ml Vegetable broth
- 100 ml Cream Sojasahne oder Kuhmilchsahne
- 1 tsp cornstarch to taste to thicken the sauce or 1 tsp linseed
- 1/4 tsp salt
- 4-6 pinches Pepper black, ground
- 1 pinch Cayenne pepper
- 4 pinches Nutmeg
- 2 pc Salmon fillet
- 1 tsp Sunflower oil
- 1/4 bunch Coriander or Thai basil
- 1 tsp Sesame Sesame Ume Plums
- Measure out and prepare the rice and the amount of water for cooking
Soak rice in a bowl of cold water and rinse until the water runs clear. Put the washed and drained rice in a pot or rice cooker with salt and sugar and cook. Keep the rice warm afterwards.
Peel the asparagus and cut into 2-3 cm pieces.
Place the asparagus vegetables in the pot, add the butter, salt, pepper and sugar, place on the cooker to cook later.
I also like to refine the cream sauce with a little white truffle oil. This gives the dish a fine, light truffle flavour and elevates it to the category of star cuisine.
3. Calories and nutritional values
Salmon cream sauce
Amount Per Serving
Calories from Fat 927
% Daily Value*
Saturated Fat 56g350%
Polyunsaturated Fat 12g
Monounsaturated Fat 29g
* Percent Daily Values are based on a 2000 calorie diet.
4. More matching ideas for salmon