I served this with salad just because we are on diet but I strongly believe that rice pilaf would be great to serve with this saucy dish.
This sure deserves a much better picture than the one above. I sometimes rush too much while taking photos.
Here are the ingredients and preparation:
Ingredients:
600g salmon (skin&bones removed)
Salt
Black pepper
Fresh juice of 1 lemon
450g champignon mushrooms
500g water
50g onion
30g extra virgin olive oil
80g white wine
120g ricotta
Grated peel of 1 lemon (without the white)
Nutmeg
120g cream
Preparation:
- Cut salmon into 8 equal pieces
- Season with salt and pepper. Drizzle with lemon juice
- Wash some baking paper under tap water and squeeze it carefully not to tear
- Wrap salmon slices with baking paper and place in Varoma Tray
- Slice mushrooms and put them in Varoma Bowl
- Put water in TM Bowl. Bring it to boil for 6 minutes at Varoma Temperature on Speed 1
- Place Varoma Bowl and Tray. Steam for 15 minutes at Varoma Temperature on Speed 1. (After 7-8 minutes passed, turn salmon package and continue to cook). Cook 2-3minutes more if needed
- Set Varoma Bowl and Tray aside, keep warm
- Empty the water in TM Bowl. Put onion and oil. Cook for 3 minutes at 100ºC on Speed 4
- Insert Butterfly. Add wine, ricotta and half of the mushrooms, cook for 3 minutes at 100ºC on Speed 4
- Add grated lemon peel, nutmeg, cream and the remaining mushrooms. Season with salt and pepper. Mix for 30 seconds on Speed 1
- Transfer salmon slices into serving plates, dress with champignon sauce
Afiyet olsun
Adapted with a few changes from the recipe titled as Salmone al Vapore con Salsa di Champignon in the book named as Idee per il tuo Varoma
Nutritional values per serving are estimated as below
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