Creamy sauce for salmon. Sauce for salmon - cook with pleasure

Salmon is a special marine fish, very fragrant and tasty. It is easy to cook - you can boil, fry, serve baked in the oven and cooked in a slow cooker. We fry it in crackers or batter, come up with special branded recipes, because it is worth it.

And to emphasize the taste, we prepare special sauces for it. With them, this fish will decorate any holiday table.

Sauce for salmon in this case may include the following ingredients:

lemon
White wine
berries - cranberries, cherries, red currants and juices from them
pomegranate
mushrooms
greenery
natural yoghurt without fillers
cream, full-fat milk or sour cream

When you make sauce for salmon, you will need very ordinary products. You will not need to look for something rare, everything you need is in any kitchen. Its recipe is quite simple, it has a special ingredient that goes very well with any fish - it's a lemon. It pairs perfectly with the taste of salmon, in addition, the aroma removes the smell of fried fish, which many may not like. When the fish is fried, it must be sprinkled with lemon from time to time, then it will be saturated with its juice and will be especially tender.

Cream sauce

This is the simplest and most dietary sauce, and you can adjust the calorie content yourself - the recipe allows the use of less fat cream and the rejection of oil in it. True, in this case it will turn out to be more liquid or it will take longer to cook. Such a low-fat sauce for salmon is often used for baking it in the oven.

You will need:

Flour - 50 g;
Cream 33% - 100 ml;
Butter - 50 g;
Greens - a small bunch;
Lemon - 0.5 pcs.;
Salt - to taste;
Ground black pepper - a pinch.

How to cook

Butter often burns during cooking. If this happens, the gravy will be hopelessly spoiled at any stage. But this can be easily avoided. Just before you put it in the pan, pour a little vegetable oil into it.

Melt the butter in a frying pan and heat it up a little. It shouldn't boil.
When it disperses, immediately put all the flour and fry it until golden brown. There should be a slight aroma of fresh bread. The flour must be mixed properly so that lumps do not form. If they form, they must be immediately kneaded with a fork.
Pour in the cream in small amounts. It is advisable to preheat them, then they will not curl up in the pan.
Finely chop the greens, add to the sauce.
Squeeze the juice from the lemon, pour into the pan and stir immediately.
Salt, add other spices. Cook for about 5-7 more minutes, stirring constantly so that the sauce does not overcook and burn.

Thus, you have an exquisite sauce for a juicy tender salmon steak. , which will turn an ordinary portion of fish into an unsurpassed product. When the fish is baked in the oven, it is important to ensure that it does not dry out. To do this, from time to time it is necessary to water it with the released liquid or sprinkle it with water and lemon juice.

In this sauce, instead of cream, you can add sour cream.

For salted salmon

Sauce for slightly salted salmon is prepared in a completely different way. The seasoning recipe is quite simple, the good thing is that it does not need to be cooked at all. All ingredients are mixed cold and raw.

It is applied to pre-salted fish, it is savory in taste and easy to prepare.

You will need:

olive oil - 3 tbsp. spoons
soy sauce - 2 tbsp. spoons
lemon juice - 1 teaspoon
garlic - 1 clove
hot pepper - to taste

How to cook

In a bowl, mix olive oil, soy sauce and lemon juice.
Squeeze the garlic, add to the oil.
Add pepper.
If desired, crumble any greens into the sauce.

Among sauces for fish, creamy occupies a special place, since it is really universal and suitable for any of its varieties. It is easy to prepare and at the same time it is able to make the dish not only more satisfying, but also to give it a soft, delicate taste. This sauce is based on cream, flour and butter, but through the use of various ingredients you can give it additional flavors: garlic, cheese, pickles.

Classic creamy sauce

Classic creamy sauce does not involve the use of any additives. It can be served with fish, meat and vegetables. It can be used as a base for preparing special creamy sauces that are served with specific dishes.

Ingredients:

200 ml cream 20% fat
1 st. a spoonful of butter
1 st. a spoonful of wheat flour
ground black pepper
salt

How to make Classic Cream Sauce:

Before preparing the sauce, the flour should be lightly fried in a dry frying pan until a golden color appears.

Then put the butter in the pan and mix it well with flour, continuing to fry.

Pour the cream into the pan, wait until it boils, and cook, stirring the sauce for another 2 minutes. Be careful not to form lumps.

Pepper the sauce a little, add salt to taste.

Cream sauce with mushrooms for salmon steak

Ingredients:

150 ml cream 20% fat
1 st. a spoonful of wheat flour
50 g dry forest mushrooms or 150 g fresh
1 small onion
1 st. a spoonful of olive oil
a little chopped dill
salt, pepper to taste

How to cook a creamy sauce for salmon with mushrooms:

Cut the mushrooms as finely as possible, to prepare the sauce they can even be chopped in a blender. In a dry frying pan, fry the flour and pour it into a cup.

Pour vegetable oil into a frying pan and fry the finely chopped onion in it until golden brown.

Add mushrooms and fry them together with onions, stirring constantly, over medium heat for another 8-10 minutes, until all the liquid has boiled away.

When it boils, add flour and salt, mix and carefully pour the cream into the pan. Keep stirring the contents of the pan so that there are no lumps.

After the sauce boils, cook it over low heat for another 2-3 minutes, remembering to stir. At the very end, add chopped dill, turn off the heat, cover the sauce with a lid and let stand for a few minutes before pouring it over the salmon steaks.

Creamy sauce with caviar for salmon steak

150 ml cream 20% fat;
1 small onion;
1 st. a spoonful of butter;
1 st. a spoonful of wheat flour;
50 g of red caviar;
salt, pepper to taste.

Cut the onion into small cubes. Heat the pan, melt the vegetable oil and fry the onion in it until golden brown. Add flour, mix, pour in the cream. When the mass thickens, remove the pan from the stove, cool its contents and pour into the chopper of a blender. Add caviar and caviar to the blender, grind everything until a homogeneous consistency.

Tender salmon in a fragrant creamy sauce - it's very tasty! Cook in the oven or pan, with broccoli or mushrooms.

Our salmon in a creamy sauce will not leave you indifferent. By the way, we hasten to please novice cooks: it is prepared simply and quickly, but the result is impressive.

fresh fish - 0.5-0.7 kg;
a glass of cream;
flour - 2 tablespoons;
a bunch of dill;
juice of half a lemon;
spices to taste.

We will start the process of preparing our delicious fish by cutting the salmon into portioned pieces. Sprinkle them with salt and spices and leave to marinate.

While the fish is soaked in spices, let's start preparing the sauce. To do this, fry the flour in a dry frying pan to such an extent that it acquires a light golden color.

Now, in a frying pan, warm the cream a little and pour the toasted flour into them. The most important thing is to thoroughly stir everything until smooth so that lumps do not form.

The sauce can be transferred to a convenient bowl, and then squeeze the juice from half a lemon into it.

The final note of our sauce will be fresh dill: it needs to be chopped.

Add greens to the sauce and knead the mass until smooth.

To make the salmon in a creamy sauce delight with its juiciness, fry it in a well-heated pan in a small amount of vegetable oil.

Do not forget that fresh fish does not need to be overcooked! It is enough to hold it in the pan on each side for only a few minutes.

All the ingredients for our dish are prepared. You can serve the still warm fish along with the sauce and enjoy the excellent taste of the dish.

Recipe 2: Salmon Baked in Cream Sauce

Salmon with creamy sauce is the perfect combination of tender red fish fillet and creamy sauce with nutmeg flavor, baked with parmesan cheese. Salmon with cream sauce is, in fact, salmon with Bechamel sauce, only cream is added to the sauce instead of milk. The fish turns out to be very fragrant and appetizing, it will easily decorate even a festive table. Also a nice addition is the ease and speed of cooking this dish.

Salmon fillet - 800 g
Lemon - ½ piece
Salt - to taste
Pepper - to taste
Cheese - 100 g (preferably Parmesan)

For sauce:

Onion
Butter - 50 g
Flour - 2 tbsp. spoons
Cream - 1.5 cups (10%)
Nutmeg - ½ teaspoon
Salt - ½ teaspoon
Pepper - to taste

Wash the salmon fillet and pat dry with paper towels to remove excess water. Drizzle the salmon with the juice of half a lemon. Lemon removes the unpleasant fishy smell. Sprinkle the fillets with salt and pepper on both sides and leave while you prepare the sauce.

Let's start making the sauce. To do this, peel and grate one medium-sized onion on a medium grater.

In the saucepan in which you will prepare the sauce, melt the butter.

When the butter has melted, add the grated onion and fry it with constant stirring for 3 minutes.

After 3 minutes, add flour to the onion with butter and quickly mix all the ingredients.

Then pour in the cream. Cream can be of any fat content, but whatever the dish is not very heavy, ten percent is enough.

Cook sauce over low heat, stirring constantly until thickened. This will take approximately 5 minutes. Usually there are no problems with the presence of lumps in this sauce, but if they suddenly appear, then just mix the sauce with a blender. Add salt, pepper and nutmeg to the sauce. This time I ran out of nutmeg, but a friend brought me an interesting spice from Sri Lanka called nutmeg / mace, which I added, it turned out very tasty. The taste of the spice is very similar to nutmeg, but a little more tender. Creamy sauce is ready, you can start assembling the dish.

Lubricate the baking dish with a small piece of butter and put the salmon in one layer.

Pour the sauce over the fish. The sauce is quite thick, so it needs to be smoothed out with a spoon.

Grate the cheese on a coarse grater and sprinkle it with salmon under a creamy sauce. It is advisable to use Parmesan, because it gives a special piquancy to the dish, but in its absence, any cheese can be added.

Send the fish to the oven preheated to 200 degrees for 20 minutes. Do not overcook the fish, otherwise it will be dry.

After 20 minutes, the fish in a creamy sauce is ready, serve it hot with any side dish of your choice and enjoy its delicate creamy taste.

Bon Appetit!

Recipe 3: salmon in a creamy sauce in the oven

The recipe for cooking juicy salmon in the oven in just 10 minutes. Delicious fish served with a delicate creamy sauce.

Salmon - 150 g
Vegetable oil - 40 g
Cream - 100 g
Wine - 100 g
Onion - 60 g
Bay leaf - 2 pcs.
Salt - to taste
Black peppercorns - to taste
Mustard beans - 20 g

We prepare the ingredients for salmon with a creamy sauce.

We clean the salmon from bones and husks. Make a deep cut and fold in half.

Pour a little vegetable oil on the parchment, put the salmon on top and salt on all sides. We put the salmon to bake in a preheated oven (temperature - 190 degrees) for 6 minutes.

Meanwhile, let's prepare the sauce. Onion cut into medium cubes.

In a heated skillet, fry the onion in vegetable oil until golden brown.

Then add dry white wine. We evaporate the alcohol and add the bay leaf, black peppercorns and cream. Stir, add mustard and salt. Let the sauce simmer for 2 minutes and remove from heat.

Strain the cream sauce through a sieve.

Serve the creamy sauce to the baked salmon.

Salmon baked in the oven with creamy sauce is ready. Bon Appetit everyone!

Recipe 4: salmon in a creamy sauce in a pan

Juicy, tender salmon in a creamy sauce is perfect for any side dish, everyday or festive, and even a romantic dinner!

Salmon steak 380 g
Cream 150 ml.
Parmesan cheese 30 g.
Soy sauce 3 tbsp. l.
Lemon juice 1 tbsp. l.
Vegetable oil 1 tbsp. l.
Salt to taste
Spices for fish to taste

Peel the salmon, remove the skin, bones, cut the carcasses in half lengthwise.

Send the fillet to marinate in soy sauce and lemon juice. Be sure to salt the marinade, season with spices, let the fish product marinate for 15 minutes.

Heat a frying pan with vegetable oil, fry the fish fillet on each side.

Now get on with the sauce. Take a clean container, pour cream into it, salt, boil, then add grated cheese to the hot mass, stir, the sauce mixture is ready.

Pour the sauce over the fish and immediately invite everyone to the table, the salmon in a creamy sauce is ready!

Recipe 5: salmon with broccoli in a creamy sauce (with photo)

salmon fillet - 500 g
broccoli cabbage - 500 g
lemon juice - 2 tbsp. spoons
butter - 4 tbsp. spoons
hard cheese - 125 g
cream - 100 ml
milk - 200 ml
eggs - 4 pcs
ground nutmeg - 1 pinch
ground black pepper - to taste
salt - to taste

Wash salmon fillet, dry and cut into slices. Salt, pepper and drizzle with lemon juice. Leave for 30 minutes, then add water and boil with broccoli over low heat for about 10 minutes.

Put on a plate with a slotted spoon. Can be boiled separately.

Cream, milk (you can use one), grated cheese and eggs, beat with a blender until smooth. Add salt, pepper and nutmeg. Mix.

Grease the form with butter.

Arrange salmon fillet and broccoli in layers. Pour in the cream sauce and place in the preheated oven. Bake at 200-220 degrees for about 20 minutes.

Serve this dish very tasty with mashed potatoes or as an independent dish.

Baked salmon with broccoli in a creamy sauce is ready!

Recipe 6, step by step: salmon in creamy caviar sauce

It is difficult to find a person who would be indifferent to a red fish. It goes well with many products, and besides, it is very useful. That is why salmon is a fairly frequent guest on our table. I cook it differently.

I have long wanted to cook salmon with caviar sauce, and then my husband bought a jar of red caviar. It turned out very tasty, although the recipe is quite simple.

Salmon 400 g
Salt 2 tbsp. a spoon
Cream 200 ml
Red caviar 50 g

First you need to marinate the salmon fillet in rock salt. To do this, the salmon fillet must be carefully sprinkled with salt and left for five minutes. It is important not to overexpose the fish in salt, otherwise it will become hard and dry.

While the salmon is marinating, pour the cream into the pan and bring it to a boil over medium heat. When the cream boils, reduce the heat to a minimum and evaporate the cream for another 4-5 minutes. Allow the cream to cool slightly and add to the red caviar. It is important to add caviar to slightly cooled cream, otherwise the caviar may boil and become hard. The sauce can not be salted, thanks to the red caviar, it turns out to be quite salty.

Rinse the pickled fish from salt residues, wipe it well and fry for 4-5 minutes on each side (for pieces 1.5 cm thick) in a well-heated dry frying pan with a Teflon coating.

It is best to serve salmon under a creamy caviar sauce with mashed potatoes.

Recipe 7: Salmon with shrimp in a creamy sauce

This tasty and quite satisfying dish is very easy to prepare. No special skills are required from you, and it will take you very little time to cook. To prepare this dish, any part of the fish is suitable - the main thing is that it be boneless. Shrimp can be used fresh or frozen. If you have been looking for a recipe for a long time, not knowing how to cook salmon with shrimp in a creamy sauce, here it is in front of you.

Salmon - 250-300 Grams
Shrimps - 300-400 Grams
Sour cream - 100 grams
Garlic - 4-5 Cloves
Onion - 1 piece
Salt - 0.5 teaspoons (to taste)
Vegetable oil - 1 Art. a spoon

We clean the onion and garlic. Cut the garlic into thin slices, onion - as small as possible. Cut the fish into small pieces, clean the shrimp.

Heat a frying pan with vegetable oil and put garlic on it. Fry literally 15-20 seconds. Add the chopped onion and fry, stirring, until the onion is translucent.

The turn of the fish has come - put the pieces of salmon in the pan to the onion and garlic, mix and fry for 2 minutes. Now add the shrimp and fry, stirring for 2 minutes.

Add sour cream to the pan, salt and mix. You can add a pinch of lemon pepper or ground black pepper. Stirring, cook for another 2-3 minutes. That's all. The dish is ready.

Recipe 8: Salmon steaks in the oven in a creamy sauce

Salmon - 700 g
Salt (to taste)
Lemon (to taste)
Black pepper (to taste)
Cream (10%, in sauce) - 200 ml
Dill (sauce) - 1 bunch.
Butter (sauce) - 1 tbsp. l.
Wheat flour / Flour (sauce) - 1 tbsp. l.

Take a salmon fillet (or ready-made steaks), I have a piece of about 700 gr.

Cut into any pieces (as you wish), I cut not large. Put in a bowl, add a little salt, pepper, squeeze the juice of half a lemon, mix and let marinate for half an hour.

Put in a baking dish on parchment paper and put in a preheated oven, bake for 20 minutes at a temperature of 180-200C.

Here is the finished fish.

Prepare the sauce: Melt 1 tbsp. l. butter, add 1 tbsp. l. flour, lightly fry and pour cream, boil a little (until it thickens slightly). Cut a bunch of dill, add to the hot (but already removed from the stove) sauce, mix and immediately pour over the fish. Bon Appetit!

Recipe 9: Salmon with Cream Sauce in the Oven

Cook fragrant red fish at home just like in a restaurant? Easily! Salmon in a creamy sauce in the oven will captivate your family and guests with its appetizing appearance, light green aroma and amazing taste of juicy gourmet fish. And to make this culinary masterpiece is not so difficult, the main thing is to withstand the temperature and select only the highest quality ingredients.

Salmon fillet 1 kg
Lemon 1 piece
Salt to taste
Ground black pepper to taste

For sauce

Cream (medium fat) 1 liter
Dijon mustard 2 teaspoons
Dill fresh 10 grams
Fresh parsley 10 grams
Fresh basil 10 grams
Tarragon fresh 10 grams
Egg yolks 3 pieces

Rinse the lemon thoroughly with warm running water, brushing off all adhering dirt with your hand or brush. Remember that there is a lot of dirt on the skin of the fruit that you may not see. Wipe the peeled lemon with a disposable paper towel and grate its zest on a fine grater. Then squeeze the juice from the fruit into a separate bowl and clean the liquid from the pulp and seeds.

If your fish was frozen, then, of course, you need to defrost it, but you just don’t need to use the microwave for this or substitute the fillet under hot water. No, just wait until the salmon moves away and warms itself at room temperature.
Rinse the thawed fillet with cool water, wipe with disposable towels and cut into small strips, 5-7 centimeters thick, while aiming for 5 centimeters is better. Pepper and salt the pieces of salmon, rubbing spices and put the fish in a baking dish. Pour lemon juice over salmon. Leave everything soaked in a kind of marinade for 10-15 minutes.

Place all fresh herbs in a colander and rinse with warm water. Then wait a while for the glass to get excess moisture. Then transfer the sprigs of greenery to a cutting board and separate the leaves from the stems. Discard the stems and chop the rest very finely.

Place the yolks in a deep plate, pour the cream there and mix everything with a whisk until smooth. Then add Dijon mustard to the sauce and mix thoroughly again. And lastly, add chopped greens and lemon zest to the mixture. Stir in the freshly added spices.

Preheat the oven to 200 degrees Celsius in advance. Pour the resulting creamy sauce into the form with the fish and send everything to bake for 20 minutes. During this time, part of the sauce will evaporate, it will thicken a little, and the fish will be saturated with the aromas of herbs and become deliciously juicy. Get the finished dish out of the oven as soon as possible and serve it to the table.

Using a thin spatula, transfer the salmon pieces to portioned plates and decorate them with fresh green sprigs and thin slices of lemon. Choose rice or boiled potatoes as a side dish. Bon Appetit!

Recipe 10: salmon with mushrooms in a creamy sauce

Salmon is hard to mess up. This fish is tender, tasty, cooks quickly and does not require much effort in cooking.

Salmon in a creamy sauce with mushrooms is suitable for a festive table, for a gala family dinner, and for a romantic evening. Of course, the product is not cheap, but it is not prepared often, so try it, success and praise are guaranteed to you!

3 salmon steaks
0.4-0.5 kg of champignons
1 bulb
juice of ½ lemon
bunch of dill
3 art. l. olive oil
200 ml 10% cream
1 st. l. flour
1 st. l. soy sauce
salt, pepper to taste

First, prepare the marinade from 1 tbsp. l. soy sauce, 1 tbsp. l. olive oil and juice of ½ lemon.

Wash fish steaks and pat dry with paper towels. Rub the resulting sauce on each steak on both sides. Then, also on both sides, add a little more salt and pepper. To make the salmon in a creamy sauce tastier, it is desirable that it, smeared with marinade, stand for at least half an hour, soaked.

1. First you need to prepare the fish. It needs to be washed, dried and peeled. Then carefully remove the bones and cut into small pieces.

2. Put the finished fish pieces in a deep bowl. Salt and pepper a little to taste. Salmon in a creamy garlic sauce at home can also be cooked with the addition of seasonings for fish. However, do not add too much, so as not to interrupt the taste of the salmon itself. Wash the lemon, dry it and squeeze the juice out of it. Pour the juice over the fish and leave in the marinade for 30-40 minutes. You can also add a sprig of thyme.

3. When the salmon has already marinated, pour a little olive oil into the pan and heat it up. Send the fish there and fry for about 3-5 minutes, stirring occasionally.

4. During this time, you need to slightly warm the cream. Peel the garlic and squeeze through a press. Combine with cream and salt a little to taste. In the pan, the fish has already been brought to half-cooked, so it's time to add the sauce. Top with a pinch of curry and ground pepper, if desired. Gently mix, bring to a boil and hold on fire for literally 2-3 minutes.

5. This is almost the entire recipe for cooking salmon in a creamy garlic sauce. It remains only to wash, dry and chop the greens. It must be added to the pan at the very last turn, when the fish has already been removed from the heat. You can serve this dish with your favorite side dish, but it goes best with pasta.

Fried and baked, stewed and boiled, pickled and salted - we love fish in any form. This dish always looks elegant and is the most desired on the festive table. Salmon is rightfully considered the most exquisite species, the taste of which will not leave anyone indifferent. In addition, it stands out for its benefits that it brings to humans. Thanks to its unique composition, it lowers cholesterol levels, improves metabolism and promotes weight loss.

So, salmon dishes are just a godsend for those who love to eat tasty and healthy food. However, the taste of the fish mainly depends on the seasonings and sauces used, which can subtly emphasize and complement the main dish. There is a huge amount of original seasonings, very tasty and fragrant. Accompanied by such a plume, the most tender salmon meat simply melts in your mouth. A festive salmon dish needs an exquisite setting, and on an ordinary day you can also treat yourself to a restaurant masterpiece. Prepare sauce for salmon and please yourself and your loved ones with unusually tasty dishes, which even novice housewives can cook.

Cream sauce for salmon with caviar

The classic combination of red fish with cream and caviar simply cannot leave anyone indifferent. This version of the sauce is perfect for the festive table, thanks to it the dish turns out to be simply luxurious and chic. We recommend preparing one.

Ingredients:

cream - 200 ml
red caviar - 1 table. a spoon
lemon juice - 1 tbsp. a spoon
starch - 1 teaspoon
black pepper, chili, salt - 2 pinches each

In 2 tablespoons of cream, dilute starch, put the rest on fire and bring almost to a boil. At this very moment, we introduce starch, remove from heat, season with spices. As a final touch, add red caviar to the sauce.

Spicy cream sauce for fried salmon

Thanks to the combination of hot, spicy and sweet flavors, this sauce is very original. It perfectly complements the taste of fish with a golden crust.

Components:

cream - 1 cup
honey - 15 g
coriander - 1 tbsp. a spoon
parsley - 0.5 bunch.
Dijon mustard - 2 tbsp. spoons
mustard seeds - 1 teaspoon
a mixture of peppers - 0.5 tsp
lime - 2 circles
sage - 5 g
tarragon - 5 g

Warm the cream with honey and Dijon mustard over low heat. In a separate frying pan, roast the coriander and mustard seeds, which allows them to fully reveal their aroma. Finely chop parsley, sage and tarragon, mix all the ingredients of the sauce and add freshly squeezed lime juice.

Orange sauce for salmon

A quick and tasty sauce will turn an ordinary salmon steak into a real masterpiece. If you like everything unusual and original, then this recipe is for you.

Required products:

orange - 1 pc.
maple syrup - 1 table. a spoon
rice vinegar - 20 ml
ground coriander - 5 g
salt and pepper - to taste

Three orange zest, squeeze the juice out of it and mix with rice vinegar and maple syrup, season with coriander, salt and pepper.

Soy honey sauce

Components:

soy sauce - 50 ml
garlic - 4 cloves
honey - 1 tbsp. a spoon
chili pepper - 3 pinches
ginger - 2 pinches
sesame - 1 table. a spoon
olive oil - 50 ml
pepper mix - to taste

Mix olive oil with honey and soy sauce, add all the spices, chopped garlic and sesame seeds. By the way, you can submit this, it will be just gorgeous.

Exquisite wine sauce

Take:

red wine - 100 ml
oregano - 2 pinches
soy sauce - 1 tbsp. a spoon
lime juice - 1 tbsp. a spoon
cane sugar - optional

We heat the wine to about 50-60 degrees, add oregano or any other favorite spice. For example, rosemary, marjoram and thyme are great, but you should not use a spicy mix, because with 1 spice the taste of the sauce is more noble and refined. We leave the wine to cool for a while and absorb the aroma of spices, then add lime juice and soy sauce.

If the sauce seems too sour for you, you can add a little cane sugar to give it a sweet touch.

Sauce for salmon with capers

Components:

natural yogurt - 1 cup
lemon juice - 1 tbsp. a spoon
lemon zest - 0.5 tsp. spoons
tarragon - 5 g
capers - 2 table. spoons
parsley - 20 g
cayenne pepper - 3 pinches

Grind capers and parsley, mix with yogurt, season with lemon juice, zest, tarragon and cayenne pepper, insist in the refrigerator for an hour.