Seafood > Salmon > Salmon Velouté

Salmon Velouté with Dill Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz. each)
- 4 tbsp. unsalted butter
- 4 tbsp. all-purpose flour
- 4 cups chicken or fish stock
- 1 cup heavy cream
- 1/4 cup chopped fresh dill
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Whisk
- Soup pot

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the salmon fillets with salt and pepper and place them in a baking dish. Bake for 12-15 minutes, until cooked through.
3. In a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
4. Gradually whisk in the chicken or fish stock, making sure there are no lumps. Bring to a simmer and cook for 10-15 minutes, until the sauce thickens.
5. Add the heavy cream and dill to the sauce and stir to combine. Season with salt and pepper to taste.
6. Serve the salmon fillets with the velouté sauce spooned over the top.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 375°F
Serving size:
4 servings

Nutritional information:
Calories: 550
Fat: 38g
Protein: 34g
Carbohydrates: 15g
Fiber: 1g
Sugar: 2g
Sodium: 800mg

Substitutions for ingredients:
- You can use vegetable stock instead of chicken or fish stock.
- You can use half-and-half instead of heavy cream.

Variations:
- You can add other herbs to the sauce, such as parsley or chives.
- You can add some lemon juice to the sauce for a tangy flavor.

Tips and tricks:
- Make sure to whisk the flour and butter mixture constantly to avoid lumps.
- You can make the sauce ahead of time and reheat it when ready to serve.
- Serve with some crusty bread to soak up the sauce.

Storage instructions:
Store any leftover velouté sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the velouté sauce in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the salmon fillets on a bed of rice or mashed potatoes, with the velouté sauce spooned over the top. Garnish with some fresh dill sprigs.

Garnishes:
Fresh dill sprigs

Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Roasted vegetables, such as asparagus or Brussels sprouts

Suggested side dishes:
- Rice pilaf
- Mashed potatoes
- Steamed green beans

Troubleshooting advice:
- If the sauce is too thick, add a little more stock or cream to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.

Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
Velouté is a classic French sauce made with a roux (butter and flour) and a light stock, such as chicken or fish. It is one of the five mother sauces in French cuisine.

Flavor profiles:
The velouté sauce is rich and creamy, with a subtle herb flavor from the dill. The salmon fillets are tender and flaky, with a mild, buttery flavor.

Serving suggestions:
Serve this dish as a main course for a special occasion dinner, such as a holiday meal or a dinner party.

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Taste: Creamy, Savory, Herbal, Fishy, Tangy