A successful family meal? You won't go wrong with this salmon.

Full of vitamins and minerals (potassium, selenium and vitamin B12), salmon has the reputation of being "food for the brain", due to the amount of omega-3 fatty acids, proteins and nutrients it offers us. Therefore, it is not surprising that it is one of the fish most appreciated by everyone, being found in all kinds of dishes, some of which are tastier. But nothing compares to a salmon with white sauce, smooth, aromatic and delicious, served with pasta, rice, sauteed vegetables or various vegetable purees or other garnishes.

How to cook salmon

A well-cooked salmon is the basis of any dish of which it is the main ingredient. You can prepare salmon with hollandaise sauce or salmon with white sauce and capers, even salmon with garlic sauce, all starting from a well-prepared fish, regardless of whether you cook it in the pan, in the oven or on the grill. Here's what you need to know.

You can use both frozen and fresh fish in salmon recipes. To prepare a frozen salmon in the pan or on the grill, take it out of the freezer beforehand and let it thaw. If you use fresh salmon, take it out of the refrigerator about 15 minutes before cooking, to bring it as close to room temperature as possible.

Dry it with a paper towel to prevent it from sticking, allowing the outside to become crispy and uniform during cooking.

Cook the fillets first, skin side up and meat side down, for 4-5 minutes on each side, depending on the thickness.

When the color of the meat starts to open, it's time to turn the fish. Thus, you will get a tender, juicy and crispy fillet.

The same is true when you choose to cook the salmon on the electric grill. Moreover, you can take advantage of your grill to cook a side dish of vegetables, which will perfectly accompany this salmon with white sauce.

This quick and creamy sauce brings a fine note to the salmon, through the fragrant taste of tarragon and fresh parsley. It's an excellent and easy recipe for salmon with white sauce, for all those moments when you want extra luxury, with minimal effort.

Ingredients

• 4 salmon fillets, skinless
• ½ teaspoon black pepper
• ½ teaspoon of salt
• 1 tablespoon of olive oil
• 1 tablespoon unsalted butter

Creamy garlic sauce

• 2 cloves of garlic, finely chopped
• 125 ml dry white wine
• 125 ml chicken or vegetable soup
• 250 ml heavy cream
• 50 g finely grated parmesan
• 2 teaspoons finely chopped tarragon leaves
• 2 teaspoons finely chopped hasmatui
• 2 tablespoons of finely chopped parsley

Method of preparation

1. Wash and dry the salmon, then season it with salt and pepper. Heat the oil in a large, non-stick pan over medium-high heat. Add the salmon, presentation side down, and cook for 3 minutes, until golden. Turn the salmon over and cook it on the other side for another 2 minutes. When it is almost ready, add the butter. When it starts to melt, sprinkle the fish a few times. Take the salmon out on a plate and cover loosely with foil to keep it warm.
2. In a pan, on low heat, add garlic and stir for 20 seconds or until it turns golden. Be careful not to burn it, because it will become bitter. Add the white wine and increase the heat. Bring to the boil, cook for 1 minute or until a large part of the wine evaporates and its smell disappears. Add the cream and chicken stock, then cook over medium heat for 2-3 minutes, until the liquid reduces and thickens slightly. Add the parmesan and aromatic herbs. Taste the sauce and see if more salt and pepper is needed.
3. Serve the salmon with white sauce with sauteed spinach and lemon slices.