Delicious creamy salmon with herbs – tender fish cooked in a light sour cream sauce with parsley, dill, and a hint of mustard. Simple, elegant, and ready in under an hour.
Ingredients
- 3 lb (1.5 kg) fresh salmon
- 1 bunch parsley
- 1 celery root (or 1 cup diced celery)
- 2 medium onions
- 1 carrot
- 2 bay leaves
- 1 small bunch fresh dill
- 1 teaspoon mild mustard
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups sour cream
Preparation
Clean the salmon and cut it into rectangular portions.
In a pot, prepare a vegetable broth by simmering chopped celery, onion, carrot, parsley, dill, bay leaves, a pinch of pepper, and salt.
Once the broth starts boiling, reduce the heat and gently place the salmon pieces into the pot. Cook over low heat until the fish becomes tender.
Remove the fish carefully with a large spatula, place it on a serving dish, cover to keep warm, and let it rest.
To make the sauce:
Mix mustard, salt, and a little of the warm broth in a saucepan.
- Slowly whisk in sour cream, stirring continuously until smooth.
- Heat gently, but do not boil.
- Pour the sauce over the cooked salmon and sprinkle with chopped parsley before serving.
