Welcome to a dish that brings the best of the sea and the garden straight to your table.
My recipe for pan-fried salmon with a sauce in the style of a classic fricassée is a tribute to the long, light days of spring and summer, but its enchanting flavours and lightness make it ideal all year round. The meal pairs juicy, golden pan-fried salmon with a silky, flavourful sauce full of carrots, green asparagus and peas, which together create a harmonious blend of flavours.
Served with boiled new potatoes, this dish is not only a delight for the palate but also a colourful addition to the dinner table, guaranteed to brighten any meal.
Let’s savour the freshness of spring and summer with this lovely recipe, which unites the classic and the new in a meal you will remember.
Fresh peas as a seasonal touch
When peas are in season, it is well worth adding a handful of fresh peas on top of this dish. The natural sweetness of fresh peas complements the rich, lightly creamy fricassée sauce – and brings an extra crisp, fresh dimension to the dish. This small but meaningful twist enhances the harmonious flavours and also adds a beautiful spring-green hue to the plate.
Pan-fried salmon with fricassée sauce and summer vegetables
Ingredients
- 4 pieces salmon fillets – approx. 150 g each
- Salt and freshly ground pepper
- Oil
Fricassée sauce
- 50 g butter
- 3 tbsp plain flour
- 600-700 ml stock – chicken or vegetable
- 100 ml cream – can be replaced with whole milk
- 1/2 lemon, juice of
- Salt and freshly ground pepper
Vegetables
- 4 carrots, peeled and sliced
- 1 bunch fresh green asparagus, cut into bite-sized pieces
- 200 g peas, thawed
To serve
- Boiled new potatoes
- Pea shoots or parsley (optional)
Method
Fricassée sauce and vegetables
- Melt the butter in a saucepan and whisk in the flour. Let it bubble up and cook for a couple of minutes, whisking all the while.
- Add the stock a little at a time, whisking thoroughly until the sauce is free of lumps.
- Pour in the cream and let the sauce simmer for about 10 minutes.*While the sauce simmers, this is a good time to cook the salmon.
- Meanwhile, boil the carrots in a little lightly salted water for about 4-5 minutes – depending on thickness. They should be just tender – but still have a good bite.
- Add all the vegetables to the sauce – carrots, asparagus and peas – and heat the sauce through thoroughly.*I don’t boil the asparagus pieces first, as I like them with a bit of bite. So I only let them cook in the sauce while it heats through. You can easily boil them with the carrots first if you prefer them more tender.
- Finally, season the sauce to taste with lemon juice, salt and freshly ground pepper.
The salmon
- Season the salmon with salt and freshly ground pepper on both sides.
- Heat a frying pan and fry the salmon fillets in a little oil over a good high heat for about 3 minutes on each side, – depending on thickness. If the salmon has its skin on, start by frying the flesh side. You can press down on the skin side with a fish slice while it fries, so the piece of salmon is pressed lightly against the pan, – that way you get a nicely browned surface. Then turn the pieces and fry for about 3 minutes on the skin side.
Serving
- Spoon the sauce and vegetables into the base of 4 deep plates or wide, deep bowls, place the salmon on top and garnish with pea shoots and/or finely chopped parsley.Serve with boiled new potatoes, if you like.
Nutrition
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Kan man lave saucen i forvejen?
På forhånd tak 🙂
Hej Kamilla
Det kan du sagtens gøre ja:)
Warm wishes, Dianna