Salmon Meunière with Creamy Tomato Sauce

Salmon Meunière with Creamy Tomato Sauce

Made easily with canned tomatoes! Salmon meunière (butter-sautéed salmon) is transformed into an elegant western-style main dish.

Ingredients: 2 servings plus

Raw salmon
2 pieces
Cake flour
As needed
For the Creamy Tomato Sauce:
○ Onion
○ Button mushrooms
5 to 6
○ Garlic (finely chopped)
1 clove
1 tablespoon
☆ Soup stock granules
1/2 teaspoon
☆ Canned tomatoes
1/3 can (130 g)
Heavy cream
2 to 3 tablespoons
Salt and pepper
To taste


1. Slice the mushrooms and onion. Sauté the mushrooms, onion and garlic in a frying pan with butter until the onion is transparent.
2. Add the ☆ ingredients to the pan and simmer until there's no moisture left. Add the cream, and simmer until creamy. Season with salt and pepper, and the sauce is done.
3. Season the salmon with salt and pepper, and dust with flour. Pan fry in oil until browned on both sides. (The photo shows twice the amount of salmon indicated in the recipe.)
4. I served the salmon with vegetables and basil sauce pasta. Spoon plenty of sauce over the salmon.

Story Behind this Recipe

I like salted salmon, but sometimes I want to eat a western style meunière. I thought a creamy tomato sauce would go well with it.