Roasted Paprika and Chives Sauce Baked Salmon
- 675g / 24 oz salmon fillet, preferably cut into four portions
- 475ml / 2 cups grated mature cheese (such as cheddar or parmesan)
- 475ml / 2 cups water
- 235ml / 1 cup heavy cream
- 3 tablespoons / 45g olive oil
- 3 teaspoons salt
- 2 cloves garlic, peeled and minced
- 2 ¼ teaspoons / 10g paprika powder
- 2 tablespoons / 25g all-purpose flour
- 2 teaspoons freshly ground black pepper
- 85g / 3 tablespoons chopped chives
- 170g / 6 oz roasted paprika (bell pepper)
1. Preheat your oven to 220°C or 425°F, making sure it's ready for baking.
2. Sprinkle the salmon portions with a pinch of flour, a few grinds of pepper, and a sprinkle of salt.
3. Heat some olive oil in a pan over medium heat, then sauté the minced garlic and paprika until they've softened.
4. Add the paprika powder, 250ml or 1 cup of heavy cream, and 60ml or 1/4 cup of water to the pan, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 minute. Season with salt, pepper, and some chopped chives.
5. Place the salmon portions in a baking dish, pour the paprika sauce over them, and top with a generous amount of grated cheese. Bake in the preheated oven for about 20 minutes, or until the salmon is cooked through.
6. Serve the baked salmon hot, accompanied by boiled potatoes and a fresh salad, and enjoy the fruits of your labor.
- baking dish
- oven
- pan
- whisk
- cheese grater
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