This poached salmon in a chunky white sauce is a delicious way of enjoying this delicate fish.
The first time I tried salmon was when we moved to the UK more than two decades ago and immediately fell in love with. When they were little, the kids used to call it the ‘pink fish’ and would happily lap it up!
We have had it pan fried, baked, curried and in a variety of other ways. But, the love affair is far from over. All four of us still gleam with happiness whenever it is served at the table, and it is done so very often. Although, the main reason for our salmon overdose is usually the health benefits attached to it- salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids – the fact that its taste is also enjoyed by us makes it all the better. So, no screwing up of faces to eat something only because it is healthy.
In my quest to cook and serve it up in different ways, I made the following dish of poached salmon in a chunky white sauce. The creamy and slightly indulgent sauce went quite well with the subtle fish.
I used salmon steaks in this recipe and they were a good size. Along with some roast potatoes and some fresh salad, this made for a nice and filling meal.
Continue reading for the full / printable recipe for this poached salmon in a chunky white sauce .
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Poached salmon with a chunky white sauce
Ingredients
- 5 salmon steaks
- 3-4 whole peppercorns
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped or crushed
- 1 carrot, finely chopped
- 2-3 handfuls of peas
- 1½ tbsp of butter
- 3 cups of milk
- 1 tbsp dried parsley
- 3 bay leaves
- a pinch of crushed red chillies(more or less)
- ½ cup of plain flour
- plenty of freshly ground pepper
- salt to taste
Instructions
- Place the fish steaks in a pan of salty water with a bay leaf and the whole peppercorns, and poach till the fish is almost cooked. Keep an eye on the fish as salmon cooks quite quickly.
- Discard the bay leaf and peppercorns; drain the liquid and keep the fish aside.
- Pre heat the oven at 250 deg C.
- Melt the butter in a pan.
- Add the onion, garlic, remaining bay leaves, carrots and peas and stir fry over medium heat for 4-5 minutes.
- Add the salt, freshly ground pepper and crushed red chillies, parsley and stir well.
- Add the milk and bring to a boil.
- Gradually add the flour, constantly whisking to avoid forming lumps.
- Keep stirring over medium heat till the mixture thickens and remove from heat.
- In a baking tray, spread some of the chunky sauce and arrange the fish over it, covering them with the rest of the sauce.
- Place the tray in the centre of the pre heated oven and bake for a few minutes or till the fish is cooked completely and heated through.
- Serve hot. We had ours with some roast potatoes and some fresh salad.
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Until next time,
Sunita
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