Baked Salmon with Paprika Sauce
- 4 salmon fillets (125-150 g each)
- 2 cups cooked rice (300 g)
- 2 cups heavy cream (480 ml / 16.2 fl oz)
- 2 cups grated aged cheddar cheese (200 g)
- 1 cup roasted red peppers (150 g), chopped
- 1 cup fresh spinach leaves (30 g), roughly chopped
- 1/2 cup water (120 ml)
- 1 tablespoon oil (15 ml)
- 2 tablespoons dark roux (30 g)
- 1 teaspoon salt (6 g)
- 1 teaspoon paprika powder (2 g)
- 1/4 teaspoon black pepper (0.4 g)
- 1 teaspoon fish bouillon cube, crumbled (5 g)
- 3 garlic cloves, minced
1. 1. Preheat the oven to 425°F (220°C).
2. 2. Place the salmon fillets in a baking dish and season with salt and pepper.
3. 3. Mince the garlic and chop the roasted red peppers.
4. 4. Heat oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. 5. Add chopped roasted red peppers to the pan and cook for 2-3 minutes.
6. 6. Stir in paprika powder and cook for an additional 30 seconds.
7. 7. Add fresh spinach and heavy cream to the pan. Bring the mixture to a boil.
8. 8. Add the crumbled fish bouillon cube and stir until dissolved.
9. 9. Stir in the dark roux until the sauce thickens, about 2-3 minutes.
10. 10. Pour the paprika sauce over the salmon fillets.
11. 11. Sprinkle grated aged cheddar cheese evenly on top of the sauce.
12. 12. Bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and easily flakes with a fork. The internal temperature should reach 145°F (63°C).
13. 13. Serve the baked salmon hot with cooked rice and a fresh side salad. Handle hot baking dish with oven mitts to avoid burns.
- oven
- baking dish
- pan
- wooden spoon
- grater
- fish bouillon cube
- cutting board
- knife
- colander
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