Determined to get out of my frozen and snack food rut, I decided to class up dinner with some salmon I found on sale at Safeway yesterday. I created the sauce based on what I knew was in the fridge, and in retrospect most people might prefer this on a chicken or maybe a steak, but since I love rich cream sauces on everything, I thought it was delicious on my salmon. So here's what you need:
Sauce Ingredients: Pancetta, Garlic, Onion, Mushrooms, Goat Cheese, Flour, Cream
Other Ingredients: Salmon, Chicken Broth, Potatoes, Milk, Butter, Chives
I began with boiling the sliced potatoes and poaching the salmon in chicken broth over medium heat until cooked to a nice medium well. You can cook the salmon however you prefer, but I'm a fan of poaching because it yields the moistest result.
Then I mashed my potatoes with butter, milk, and chives and plated them with the salmon on top while I made the sauce (I did the sauce after the salmon because I used the same saute pan, but if you aren't frugal with your saucepans feel free to make the sauce concurrently with the poaching of the fish).
I started by sauteing the pancetta with garlic over medium heat and added chopped onion and sliced mushrooms. There wasn't enough fat from the pancetta so I added a little butter to help with the cooking process.
When everything was cooked to the desired doneness, I added a little flour to the pan to make a roux. Next I added some cream and it thickened as I stirred (about 1/4 cup at this point). I added the goat cheese last (maybe about 1 ounce) and added a little more cream to create more sauce. I poured it over the salmon and potatoes and voila! When you're working with roux and cream sauce, you want to make sure to prepare it as close to when you're serving the food as possible because it could thicken too much or if it sits too long it could separate and all these things make for grossness.
No comments:
Post a Comment