Autumn Salmon and Potatoes with Cream Sauce
Autumn Salmon and Potatoes with Cream Sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, autumn salmon and potatoes with cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table. Serve salmon with potatoes and sauce. From scratch rich and creamy mashed potatoes to a fresh and creamy spinach cream Sauce. This recipe is exactly how my mother made it except we had it over mashed potatoes.

Autumn Salmon and Potatoes with Cream Sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Autumn Salmon and Potatoes with Cream Sauce is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have autumn salmon and potatoes with cream sauce using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Autumn Salmon and Potatoes with Cream Sauce:
  1. Take 2 filet Autumn salmon (fresh)
  2. Take 1 Potatoes
  3. Make ready 1 packet Shimeji mushrooms
  4. Get 4 to 5 Asparagus
  5. Get 100 ml Heavy cream
  6. Take 100 ml Milk
  7. Take 1 tbsp White wine
  8. Make ready 1 Olive oil
  9. Prepare 1 Cake flour
  10. Prepare 1 Salt
  11. Take 1 Pepper

EXTRA SHARP: Salmon with Creamy Cucumber-Fennel Salad. EXTRA SHARP: Sour Cream Mashed Potatoes. Stuffed Meat Roll and Mashed Potatoes with LeeksO Meu Tempero. Roasted Pork Chops with Autumn Mashed Potatoes and Sauteed SpinachPork.

Steps to make Autumn Salmon and Potatoes with Cream Sauce:
  1. Slice the potato to about 3 mm widths without peeling the skin and soak in water.
  2. Remove the stems of the shimeji mushrooms and shred. Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo.
  3. Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
  4. Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
  5. Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
  6. Pour olive oil in the pan and fry both sides of the salmon in medium heat.
  7. Add the white wine and potatoes.
  8. Add milk and heavy cream and cook over low heat for about a minute.
  9. Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.

Stuffed Meat Roll and Mashed Potatoes with LeeksO Meu Tempero. Roasted Pork Chops with Autumn Mashed Potatoes and Sauteed SpinachPork. This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Method Boil the potatoes in their skins until tender, but not breaking up. Drain and, when cool enough to handle, remove the skins and pass through a ricer.

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