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Salmon Veloute' - Arwen's Tweaked Version

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6 portion(s)

Salmon Veloute'

  • zest from 1 lemon or lime
  • 2 sprigs fresh dill
  • 2 cloves garlic
  • 500 grams salmon fillet, fresh
  • 2 onions
  • 20 grams oilve oil
  • 1 leek washed, white part only
  • 1 Large Sweet Potato
  • 1/2 red capsicum
  • 1 tomato
  • 1- 2 tablespoons vegetable stock concentrate
  • 500 grams water
  • 2 teaspoons dijon-style mustard
  • 2 tablespoons sour cream
  • cracked pepper, to taste
  • salt, to taste
  • 2 carrots, sliced length ways really thinly with a peeler or v slicer
  • 1 zucchini, sliced length ways really thinly with a peeler or v slicer
  • 6
    Preparation 20min
  • 7
  • 8
  • 9

Recipe's preparation

    Salmon Veloute'
  1. Chop 1 garlic clove, zest & dill for 10 sec/ speed 10, scrape out of TM bowl & spread on top of the salmon pieces that are in the Varoma dish. Add 1 clove garlic and onion to the TM bowl & chop 3 sec/speed 7. Add oil and sauté 3 min/Varoma/speed 1.

    Add water and stock to mixing bowl. Place leek, tomato, capsicum and potatoes into TM basket and insert into position.

    Place the salmon onto the Varoma tray and season with salt & pepper. Place Varoma into position place tray on top with the thinly sliced carrot & zucchini and steam 11-14 min/Varoma/speed 2 for salmon. Depending on the size of the fillets & how pink you like your fish.

    Place thinly sliced vegetables and salmon into a ThermoServer to keep warm.

    Transfer the leeks, potatoes  etc from the TM basket into mixing bowl with the stock and water and puree 1 min/speed 9, gradually increasing from speed 1 to speed 9.

    Transfer almost all of the soup into a ThermoServer or large bowl, leaving enough soup to just cover the bend in the blades. To make the sauce, add sour cream and mustard to the mixing bowl and blend 10 sec/speed 3.

    Serve soup first, followed by the salmon with vegetable tagliatelle, topped with sauce & lemon or lime on the side to squeeze juice over fish as an option.




Accessories you need



You can use chicken tenderloins instead of the salmon but you will need to cook for longer. Other herbs to try with chicken are lemon thyme, regular thyme, parsley or tarragon & you can leave out the lemon zest if you wish.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Such a delicious version of

    Submitted by Thermospice on 16. May 2016 - 19:38.

    Such a delicious version of the veloute!

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  • Really liked this version, I

    Submitted by Emma slaney on 18. February 2015 - 20:34.

    Really liked this version, I liked it better than the BCB one! Love the addition of the tomato and pepper. I had a bit of zucchini and pumpkin so added that to the basket too. I also used salmon and chicken tenderloins as hubby doesn't eat fish and it all cooked at the same time and was nice to cater for everyone in one meal. Will definitely be making again soon 

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  • A Delightful dish:)

    Submitted by Klmalone on 9. December 2014 - 15:13.

    A Delightful dishtmrc_emoticons.)

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  • Gorgeous dish, hubby

    Submitted by Klmalone on 7. November 2014 - 07:33.

    Gorgeous dish, hubby thoroughly enjoyed it tmrc_emoticons.)

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  • Great dish

    Submitted by Adelle Cimo on 9. July 2014 - 18:29.

    Great dish

    Adelle tmrc_emoticons.-)

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  • Delicious!! Thanks for this

    Submitted by cass7086 on 24. June 2014 - 19:50.

    Delicious!! Thanks for this wonderful recipe  tmrc_emoticons.D

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  • Very happy guests eating this

    Submitted by ArwensThermoPics on 2. May 2014 - 17:52.

    Very happy guests eating this all the time!! tmrc_emoticons.)

    Cooking from scratch  www.arwensthermopics.com

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