Salmon with coriander sauce and mashed potato

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  • Salmon: 4 Loins
  • Cilantro: 1 Sauce
  • Lemon: 1
  • Salt and pepper: taste.
  • Flour unleavened: 1 Tablespoon
  • Warm milk in 100 ml
  • White wine: 50 ml
  • Olive oil: 50 ml
  • Beet cooked: 1
  • Cream: 50 ml
  • For the mashed potatoes
  • Potatoes: 6
  • Cream or half-skimmed milk: 400 ml
  • Unsalted butter: 45 g


Do the mashed potato. Bake the potatoes in water seasoned with salt for about 20 minutes. Pass-through the pass-vite, add the remaining ingredients and get involved. In a food processor, add the beets boiled and cut into small pieces, add the cream and blend until you have a cream uniform.

Mix the prepared prior to the mashed potatoes. Season the fillets of salmon with salt, pepper and lemon juice. Book. Heat the olive oil in a frying pan and fry the loins of salmon from both sides, 2 to 3 minutes.

Remove and keep it warm, cool off with white wine of the juice obtained in the frying pan and allow to reduce a little. Book. In a food processor or blender, add the coriander to the juice obtained from the cooking salmon, flour and warm milk.

Grind everything until you get a creamy sauce. Correct the seasoning and serve immediately.

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