Salmon in rose sauce
Salmon in rose sauce

Hey everyone, hope you are having an incredible day. Today, I will show you a way to make a distinctive dish, salmon in rose sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Salmon and cream sauce are made for each other. However, that cream sauce needs some acidity added to balance out the richness. Baked Salmon with Rose Cream Sauce.

Salmon in rose sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Salmon in rose sauce is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have salmon in rose sauce using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Salmon in rose sauce:
  1. 2 large fillets of centre-cut salmon, deboned and skin-on
  2. 1 shallot, very thinly sliced
  3. 2 tbsp tomato paste
  4. 4 cloves garlic, very thinly sliced
  5. 1 cup heavy cream
  6. 1 tsp cornstarch
  7. 12 cherry tomatoes, halved
  8. Chopped fresh parsley or chopped fresh dill for garnish

RELATED: Poached Atlantic Salmon with Irish Butter Sauce. What to serve with your salmon. Relish the flavours in our gluten-free salmon in rosé sauce recipe. Rosé's pretty colour is perfect with pale-pink fish and rosy peppercorns.

Instructions to make Salmon in rose sauce:
  1. Add a splash of extra virgin olive oil and a small pat of butter to a large nonstick pan on medium heat. Season the salmon with salt and pepper and lay the fillets in the pan skin-side down. Sear for 4 minutes then flip over and sear another 4 minutes. Remove the salmon to a plate, skin-side up.
  2. Using the same pan, saute the shallots for 1 minute. Add the tomato paste and continue frying for 2 minutes. Add the garlic and fry another 1 minute.
  3. Turn the heat down to medium-low and stir the cream into the pan. Make a slurry by mixing the cornstarch with a splash of water. Once the sauce reaches a low simmer, whisk in the slurry. Let simmer a minute, then check the seasoning and add salt and pepper as needed.
  4. Carefully peel the skin off the salmon fillets and lay them back in the pan with the sauce. Sprinkle in the cherry tomatoes and let cook 1 more minute. Garnish with chopped fresh herbs.

Season the salmon fillets with salt and pepper. Return the salmon to the pan and spoon the sauce over each filet. Serve over pasta, rice, or steamed vegetables. I actually tried it this way, and really liked it. Salmon in Sorrel Sauce. by: MrsWheelbarrow.

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