Recipes / International dishes / Grilled Dishes

Baked Salmon with Cream Sauce

Name: Baked Salmon with Cream Sauce
Total time: 50 min
Yield: 6 servings
Cuisine: Europe and North America
Ingredients: Salmon fillets 6; minced garlic 3 cloves; cream cheese 60g; kOBE Monk Fruit Blend 45g; unsweetened oat milk 100ml; salt 1 teaspoon; unsweetened yogurt 1 tablespoon; black pepper 1/2 teaspoon; olive oil 1 tablespoon; lime juice 1 tablespoon; 1 lime and a splash of white rice wine for cleaning the fish; cilantro to scatter over

International dishesGrilled DishesEurope and North Americaabout 50 minutes

In baked salmon with cream sauce, the sauce is where things go wrong. High heat scorches the bottom of the pan and leaves the sauce grainy. Salmon held too long in the oven dries out and loses its buttery fat.

The fish gets a gentle wash in lime juice mixed with white rice wine, with no hard scrubbing that would tear the fillets, then rests in its seasoning for 20 to 30 minutes. The sauce simmers low, stirred without pause and skimmed until it is completely smooth.

This batch weighs about 1.5kg, at roughly 201 calories per 100g.

Nutrition (this recipe makes 6 servings)

201.1kcal

16.4gprotein

13.1gfat

0.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 6 servings. Six salmon fillets make 6 servings, with the cream sauce spooned evenly over each one.

Ingredients for the batch

Salmon fillets 6
minced garlic 3 cloves
cream cheese 60g
kOBE Monk Fruit Blend 45g
unsweetened oat milk 100ml
salt 1 teaspoon
unsweetened yogurt 1 tablespoon
black pepper 1/2 teaspoon
olive oil 1 tablespoon
lime juice 1 tablespoon
1 lime and a splash of white rice wine for cleaning the fish
cilantro to scatter over

Method

Squeeze 1 lime into a splash of white rice wine, then wash each salmon fillet gently in it to clear the raw smell, taking care not to scrub and break the flesh. Rinse under cold water and pat dry.
Season the fish with 1/2 teaspoon black pepper, 1 teaspoon salt and 1 tablespoon olive oil, rubbing both sides, then rest for 20 to 30 minutes.
For the cream sauce, put 100ml unsweetened oat milk, 60g cream cheese, 1 tablespoon unsweetened yogurt, 45g kOBE Monk Fruit Blend and 3 cloves of minced garlic in a bowl and whisk until smooth.
Pour the sauce into a pot and cook over low heat, stirring without pause so the base does not catch. Once it bubbles gently, skim the foam and stir in 1 tablespoon lime juice.
Heat the oven to 218C and bake the fish for 10 to 15 minutes.
Arrange the cooked fish on a plate, spoon the cream sauce over the top and scatter with cilantro.

Tips

Washing the fish in lime juice with white rice wine clears the raw smell, and a light hand keeps the fillets whole.
A low flame, constant stirring and a quick skim are what make the sauce smooth and keep the base from scorching.
Oat milk is thinner than dairy, so another minute or two on the heat brings the sauce back to a coating thickness.
Take the salmon fillets out of the fridge 15 minutes before baking, since ice cold fish cooks on the outside while the middle stays raw.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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