Salmon in Cream Sauce with Portuguese Potatoes

I have noticed that the recipes I add are usually post, or almost all of them are usually, related to a famous dish. I never present a dish that is on my own an inspiration of the moment. Well I have but it always has to relate to something. So with out further delays I am presenting a dish that is completely my creation of the moment. It is the fusion of different recipes and methodologies, I learned overt the years.Starting with the star of the dish, the salmon.

We will need

  • 2 nice thick, 2 inch wide salmon fillet
  • 1 tbsp of old bay
  • 1 tbsp light brown sugar

Mix the old bay and the sugar and sprinkle them over the salmon and pat them on top. Try to fit about a tbsp of the rub on each fillet. Let them on the refrigerator to absorb the flavor and don ‘t worry the mean time we will be busy. Take a bunch of asparagus. Take one of them and bend them to see where the snap. At about that height cut the rest of the asparagus and and add them in vigorously boiling water that has been salted.  Cook them for about 1-2 minutes. Take them out and blast them in cold (ice-cold water). Don ‘t skip this step. It is important to make the asparagus crisp.

Let them aside and let ‘s make the potatoes. We will need a pound of finger potatoes, or any other small potato. Take small round potatoes and boil them till fork tender. Basically  when you fork them the fork should penetrate with only a little resistance, but the potato is not falling apart.


Place them on the pan and with a spatula or a masher press them to crack and flatten. Drizzle them with olive oil and season with salt and pepper. Add some paprika. Place them under the broiler till they brown. Flip the and repeat from the other side. Sprinkle fresh oregano or any other herb you like.  The oven will be could enough now to accept the salmon fillets. Coock them for 15 mins at 400 F until the instant read thermometer reads 130-135 F.

And finally the sauce. We will need:

  • 1 tbsp unsalted butter
  • 1 medium shallot
  • 1 tsp green pepper corns
  • 1 tsp red pepper corns
  • 1 tsp white pepper corns
  • 1 tsp black pepper corns
  • 1/2 cup of white wine
  • 1 cup of heave cream
  • salt

Mince the shallot very finely, and sauté them, in medium heat till translucent. Add the pepper corns, and let them cook for a few seconds. Pour the wine and let he pepper corns cook until they become soft and the half of the wine evaporates, 3-4 minutes. Lower to medium low the heat and add the cream. Let it cook for a few minutes.

So now we are plating the different parts. I chose wrongfully the method above, However, now I think that the sauce would be better in the bottom of the plate and some on top of the salmon.

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Last modified: June 30, 2013 by Georgios Pyrgiotakis