Go Back
+ servings

Salmon En Salza Blanca

This Salmon En Salza Blanca is a meal with salmon fish fillet cooked in a sauce base that's basically a white roux, made with butter and flour. I added stock to the sauce, then simmered the salmon and vegetables, with the seasonings for a superb all-in-one meal that cooks quickly. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Fish, Lunch
Cuisine: Asian
Keyword: Salmon Salza Blanca
Servings: 2 people
Calories: 363kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large saucepan
  • Whisk

Ingredients

For the salmon:

  • 1 pound salmon fillet
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 1/4 teaspoon ground black pepper

For the saute:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, peeled, minced
  • 1 whole medium-sized onion, white or yellow, chopped
  • 2 stalks scallion whites, chopped
  • 2 Tablespoons butter, softened
  • 2 Tablespoons all purpose flour
  • 3 to 4 cups soup stock
  • 2 Tablespoons white wine
  • 2 whole medium-sized potatoes, peeled, quartered
  • 1 whole medium-sized carrot, peeled, sliced
  • ½ piece red or green bell pepper, seeded, sliced
  • 1 ½ cups sliced green beans, edges trimmed, cut 2-inches length
  • 2 cups shredded Bok Choy (Chinese cabbage); or regular cabbage, sliced coarsely in strips
  • ½ teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 stalks scallion greens, chopped, for garnish

For serving:

  • steamed rice

Instructions

To prepare salmon:

  • Marinate the salmon fillet with the lemon juice, salt and pepper. Cover and refrigerate while marinating, for 20 minutes. (Do not marinate longer than this amount of time or fish will cook in the citrus juice).

To saute and make the roux:

  • In a large sauce pan, over medium heat, add the oil.
    When oil is hot enough after aboutl 2 minutes, saute the garlic, onions, and scallion whites.
    Add the butter and stir around for it to melt.
  • Gradually add the flour, whisking the melted butter at the same time. Continue adding the flour while whisking till there are no more lumps or traces of flour.
    To the thickened roux, gradually pour the stock. Keep whisking so sauce is smooth.
    Pour the white wine and blend ingredients.
  • Add the salmon fillet, the potatoes , carrots and bell peppers.
    Lay the ingredients side by side, trying not to overlap so they cook evenly.
    Cover and simmer over medium heat for about 12 minutes.
    Add the green beans and bok choy or cabbage. Season with salt and black pepper. Cover and continue cooking for 6 to 7 minutes more till greens are soft.
    Garnish with chopped scallion greens. Serve warm with steamed rice.

Cook's comments:

  • Fish ingredients: If desired, you can substitute white fish fillet, like tilapia, pompano, snapper, cod, halibut, or catfish. I have tried these in the same recipe and the results are just as good.
    Use newly-purchased fresh fish if possible. I try to cook fish the same day I bought it.
    Roux:
    The sauce base for this recipe is called a roux, which is a mixture of equal parts flour and fat (butter in this case), cooked together over medium heat, to make a thickening agent. It helps to add the flour gradually to the butter, for a smooth consistency.

Nutrition

Serving: 100g | Calories: 363kcal | Carbohydrates: 6g | Protein: 46g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 1264mg | Potassium: 1137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Calcium: 33mg | Iron: 2mg