Ingredients for Salmon Steak with Sauce
- Salmon fillet 400-500 g
- Mushrooms 150 g
- Garlic 3 cloves
- Soy sauce 1 tablespoon
- Lemon 1 pc
- Butter 50 g
- Green onion feathers to taste
- Dry white wine 125 ml
- Chicken broth 125 ml
- Wheat flour 1 tsp
- Ground black pepper to taste
- Salt to taste
- Main Ingredients: Salmon, Mushrooms, White Wine
- Serving 2 servings
Inventory:Knife, Cutting board, Oven, Baking sheet, Napkins, Plates, Kitchen stove, Frying pan, Kitchen spatula, Foil, Tablespoon, Plastic bag, Measuring cup
Cooking salmon steak with sauce:
Step 1: Prepare the lemon.
For our recipe you need freshly squeezed lemon juice, so we start cooking steaks with it. So, we wash the citrus under running water, wipe it with a napkin or a kitchen towel, put it on a cutting board, cut it in half and squeeze the juice. If you have a juicer - great, use it. Although you can try to squeeze the juice on your own, because you need everything 1 tablespoon.
Step 2: marinate the salmon.The juice is "mined" and you can go to the fish itself. Wash the fillet under cold running water. Then cut the skin, cut into portioned pieces and put the salmon in a plastic bag. Add soy sauce, lemon juice and black pepper to taste. Tightly wrap the bag, shake and put in the refrigerator to marinate on one hour.
Step 3: Chop the mushrooms, garlic and chives.
In the meantime, salmon is pickled, prepare a mushroom sauce. We clear the cloves of garlic from the husk, rinse under running water and lay on a cutting board. Finely chop with a sharp knife and put into a clean plate.
The sauce can be prepared from any edible mushrooms, in our case there were champignons (crimini). Due to the fact that these mushrooms easily absorb excess liquid, they must be washed under running water very quickly. And it’s better to just wipe thoroughly with a kitchen towel. In pure mushrooms, we update the slice on the leg, cut into thin beautiful plates and lay in a separate plate.
Wash green onions under running water, shake over the sink and cut large enough (about 5 cm) on a cutting board.
Step 4: Cook the mushroom sauce.
On the stove we turn on the medium heat, put the pan and spread the butter. After greasing the bottom with oil, add the garlic and fry for about 2 minutes, periodically stirring with a kitchen spatula. Then we lay the mushrooms, fry for about 5 minutes, then add the green onions and cook another 5 minutes.
Next, fill everything with wine, wait for it to boil and pour the broth. We bring everything to a boil again, after which we add flour, black pepper, salt and mix thoroughly. Cook the sauce for 5 to 7 minutes until cooked.
Step 5: Bake salmon steaks in the oven.
Meanwhile, preheat the oven to 180 - 200 degrees Celsius. Cover the baking sheet with foil and gently place the fish on it. Now you can send the steaks to the oven to bake until fully cooked. It will take a little time about 10 minutes, it all depends on your oven and the size of the fish pieces.
Step 6: Serve the salmon steak with sauce.We lay the finished steaks on plates, pour them with mushroom sauce and can be served. And as a side dish, vegetables, for example, mashed potatoes or stewed zucchini, and crumbly rice or buckwheat are suitable. Fragrant and tasty fish is ready!
Enjoy your meal!
- The best option would be to use chilled salmon fillets, but if you have only frozen fish, then you need to defrost it properly. Fillets in cold water are usually not thawed, and in the microwave the taste and quality of the fish itself is lost, so a refrigerator is the best option, though you will have to shift the salmon from the freezer a few hours before cooking.
- Salmon after pickling can be fried on both sides in a pan or grill until cooked.
- If you do not have green onions - it’s okay, the sauce will still turn out tasty without it.