Spaghettis de légumes et sauce au saumon - Recette Varoma et découpe minute plus - cookidoo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice adds sweetness without alcohol

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water + seasoning

Vegetable stock is lighter and often less expensive

Melt butter in a saucepan over medium heat until foamy.

Add flour and whisk continuously for 2-3 minutes to form a roux.

Gradually pour in chicken stock while whisking to avoid lumps.

Simmer the mixture for 10-15 minutes until thickened and smooth.

Stir in heavy cream and white wine, cooking for an additional 5 minutes.

Season with salt, white pepper, and nutmeg to taste.

In a separate skillet, heat butter over medium-high heat.

Sear salmon fillets for 4-5 minutes on each side until golden and cooked through.

Remove salmon from skillet and keep warm.

Add lemon juice to the skillet, scraping up any browned bits.

Serve salmon topped with velouté sauce and garnished with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens