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Salmon Fillet with Mushroom Cream Sauce


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Ingredients

8 piece(s)

  • Ingredients
  • 500 g skinless Salmon Fillet
  • Juice and rind 1 lemon
  • Salt & Pepper to taste
  • Butter to grease the baking paper
  • 600 g water
  • Choice of seasonal Vegetables and Potatoes, roughly cut
  • Sauce Ingredients
  • 20 g Butter
  • 250 g fresh mushrooms, sliced
  • 100 g dry white wine
  • 250 g cream
  • 250 g cream cheese
  • 2 shallots/spring onions
  • Pinch Nutmeg
  • 6
    41min
    Preparation 41min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Cut the salmon fillets into 8 pieces.

    Wash the lemon and grate off the peel and reserve it for the mushrooms. Squeeze the lemon and trickle the juice over the salmon pieces and season with salt and pepper.

    Butter a piece of baking paper large enough to enclose the salmon. Place the salmon on the baking paper. Wrap to form a parcel and place in the Varoma dish.

    Place water into TM bowl, and place Varoma dish into position. Cook for 15minutes at Varoma temperature on speed 1.

    Turn the salmon over carefully and place vegetables on Varoma tray. Cook for another 15minutes at Varoma temperature on speed 1. After the cooking time has elapsed, keep the salmon and vegetables warm in the oven or a food warmer.

    Clean and dry the TM bowl. Peel the shallots and place into TM bowl and chop for 3 seconds on speed 6.

    Add butter and mushrooms and cook for 3 minutes at 100ºC on Counter-clockwise operationReverse + Gentle stir settingspeed soft.

    Add white wine, cream and cream cheese and cook for 8minutes at 100ºC on Counter-clockwise operationReverse + Gentle stir settingspeed soft.

    Serve the salmon with sauce and vegetables, garnish with chopped parsley and lemon slices.

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Comments

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  • Great flavours in the sauce

    Submitted by Missjackson on 29. June 2016 - 21:34.

    Great flavours in the sauce and I found the salmon cooked nicely although I did change a few things. I cut the second cooking of the salmon down to 9 mins and cooked it again while making the sauce because the Veges weren't cooked enough and I like my salmon cooked thoroughly. i also added a turbo blend of the muschrpoms and butter before adding the cream etc so it was mixed nicely as pictured rather than big chunks. 

    Not a perfect recipe but worth trying if you can tweak it to work. 

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  • I can not understand where I

    Submitted by Leah Drury on 19. June 2014 - 19:37.

    I can not understand where I went wrong with recipe tmrc_emoticons.( The steps do not include when to add the grated lemon rind.... I added it at the butter and mushroom stage. My sauce did not look anything like the picture. The picture looks as though the sauce and mushrooms are a different process. My sauce was very runny with large chunks of cream cheese throughout, ( I added it in tablespoon size lumps) contained the mushrooms etc as per the steps. Also is 250g of both creams correct? My sauce was way to creamy ( not in a good way) I had to strain the mushrooms etc from the sauce as it made about 300ml ( after straining) of liquid with lumpy cream and mushrooms. I love the ingredients used in this dish but it didn't work for me.  I would definitely  reduce cooking time for salmon as it was a bit dry. Felling disappointed. Thanks in advance for any feedback tmrc_emoticons.)

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  • Nice. My 1 year old even ate

    Submitted by Tatyana on 30. March 2014 - 23:07.

    Nice. My 1 year old even ate it all. Thank you

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  • The recipe is delicious. I

    Submitted by Polly1956 on 9. October 2012 - 21:36.

    The recipe is delicious. I too added lemon to sauce. I cooked the fish for 5 minutes less than the recipe said and it was cooked to perfection. I will definitely make this again. 

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  • This sauce is delicious and

    Submitted by Aileen Jackson on 21. March 2012 - 21:04.

    This sauce is delicious and tastes great over steamed chicken breasts as well.  I have made it a few times and I tried putting some of the lemon rind in the sauce during cooking. Yum.

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