Salmon is a fish highly valued in many cultures for its characteristic flavor and high nutritional value. In Latin America, salmon fillet has become a versatile and sophisticated dish that stands out on the most demanding tables. Although simply known as "salmon fillet" in most countries, in some places it is called "baked salmon" or "grilled salmon" depending on the method of preparation. This recipe with wine sauce has its origins in European culinary tradition, especially in France, where white wine is used to enhance the flavors of the fish and create delicate and aromatic sauces. The combination of salmon with the wine sauce aims to highlight the fish's juicy texture and mild flavor, accompanied by a creamy and slightly acidic touch provided by the sauce.
In different Latin American countries, salmon is part of both traditional and modern dishes, being very popular in Chile, Peru, and Mexico, where it adapts to different styles and tastes. Although the quick microwave preparation may not be the traditional method, it offers a practical and effective alternative to enjoy an elegant dish in a short time. Accompanied by simple and easy-to-find ingredients, this dish is ideal for those looking for a tasty, nutritious, and easy-to-prepare recipe at home.
How to Prepare Salmon Fillets with Wine Sauce
Ingredients: Salmon fillets, cooking oil, butter, cornstarch, white pepper, light mixed cream, egg yolk, dry white wine, seedless green grapes.
Thaw the salmon fillets if they are frozen.
Preheat a 6 1/2-inch browning dish in the microwave at 100% power for 3 minutes.
Add cooking oil to the browning dish and swirl to coat the dish.
Place the fresh or thawed salmon fillets in the browning dish.
Cook in the microwave, covered, at 100% power for 30 seconds.
Flip the salmon fillets and cook in the microwave, covered, at 50% power for approximately 3 minutes or until the salmon flakes easily when tested with a fork.
Let the salmon fillets rest, covered, while you prepare the wine sauce.
For the wine sauce, in a 4-cup measure, microwave the butter or margarine, uncovered, at 100% power for 45 seconds to 1 minute or until melted.
Incorporate the cornstarch and white pepper.
Add the light cream.
Cook in the microwave, uncovered, at 100% power for 2 to 3 minutes or until the mixture thickens and bubbles, stirring every minute.
Add half of the hot cream mixture to the beaten egg yolk.
Return everything to the 4-cup measure.
Cook in the microwave, uncovered, at 50% power for 1 minute, stirring every 15 seconds.
Stir until the mixture is smooth.
Incorporate the dry white wine.
Transfer the salmon fillets to a serving platter.
Pour the wine sauce over the top.
Garnish with seedless green grapes, if desired.
