Salmon fillet with Creole sauce

Name: Salmon fillet with Creole sauce
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 ½ dl cream; 4 salmon fillets without skin; 1 tsp onion powder; ½ onions; 200 g tomatoes; 100 g cherry tomatoes; 4 tbsp olive oil; 250 g fregola sarda (e.g. Fine Food); 2 ½ dl vegetable bouillon; 2 ½ tsp salt; 3 tsp sweet paprika; 2 tsp garlic powder; 1 tsp black pepper; ½ tsp chilli powder; 2 tsp dried oregano; 2 tsp dried thyme; salt and pepper to taste

main dish Fish dinner

Total: 40 min. | Active: 40 min.

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Would you like to add a special touch to your usual salmon dish? Then try these fillets in Creole sauce: a flavour explosion full of spice and aroma, making every bite irresistible! The tender and juicy yet full-bodied salmon is combined with rustic fregola sarda, which perfectly absorbs all the flavours. To intensify the flavour of the fish, fish stock can be used instead of vegetable broth.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Creole spice mix
2 tsp	salt
3 tsp	sweet paprika
2 tsp	garlic powder
1 tsp	onion powder
1 tsp	black pepper, ground
½ tsp	chilli powder
2 tsp	dried oregano
2 tsp	dried thyme

Salmon
4	salmon fillets without skin (each approx. 180 g)
1 tbsp	olive oil

Dandelion water
1 tbsp	olive oil
½	onion, finely chopped
200 g	tomatoes, cut into cubes
2 ½ dl	vegetable bouillon
2 ½ dl	cream

Fregola sarda
8 dl	water
½ tsp	salt
2 tbsp	olive oil
250 g	fregola sarda (e.g. Fine Food)
100 g	cherry tomatoes, cut in half
	salt and pepper to taste

How it's done

Creole spice mix

In a small bowl, mix the salt with all the other ingredients up to and including the thyme.

Salmon

Preheat the oven to 60 °C, warm the platter and plates. Score the salmon three times diagonally and season with half of the spice mix. Heat the oil in a non-stick frying pan. Fry the salmon for approx. 2 mins. on each side, remove from the pan and keep warm.

Dandelion water

Put the oil in the same pan, sauté the onions for approx. 3 mins. Add the tomatoes and cook briefly, pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 3 mins., stirring occasionally. Set aside 4 tbsp of the mixture.

Fregola sarda

Bring the water to the boil, season with salt. Heat the oil in a pan. Add the fregola sarda and sauté for about 3 minutes. Add the remaining spice mix and cook briefly. Gradually add the tomato broth so that the pasta is always just covered with liquid (see note). Simmer until the pasta is al dente. Add the tomatoes and parsley, mix, season. Serve the fregola sarda with the salmon, garnish with the reserved broth.

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