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Salmon loins with Asturian cheese sauce

Fishes30 minutes4 people350 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Salmon with Asturian cheese sauce

Today we bring you a super simple and super delicious recipe: salmon loins accompanied with Asturian cheese sauce. In itself, a salmon loin is a true delight, but on this occasion we are going to give it a special touch by accompanying it with a delicious sauce of leeks, cream and Afuega'l pitu cheese, an Asturian cheese with a delicious flavor and a creamy texture that gives an incredible touch to sauces.

If you do not want to use this cheese or do not have the possibility to buy it, another good option for this sauce is to use goat cheese (without the shell). And, if you want a more intense flavor and are cheese lovers, I also recommend trying this sauce with gorgonzola cheese. 

The rest of the recipe is very normal: we will cook the steamed salmon loins using the varoma and we will accompany you with some simple cooked potatoes in the basket, so we do everything in our thermomix. A little bit of dill and enjoy!

Salmon loins with Asturian cheese sauce

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A super simple and super delicious recipe: salmon loins accompanied with cream sauce and Asturian cheese. We will steam the salmon loins using the varoma and we will accompany them with some simple potatoes cooked in the basket, so we do everything in our thermomix. A little bit of dill and enjoy!

Salmon loins with Asturian cheese sauce
  • Irene Arcas
  • Recipe type: Fish
  • Calories: 350
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 4 salmon loins, boneless and skin-on, seasoned with salt and pepper
  • 3 medium potatoes, peeled and cut in half
  • 30 g olive oil
  • 30 butter g
  • 300 ml of cream for cooking
  • 1/2 leek
  • 100 g of Afuega'l pitu cheese, large goat cheese or gorgonzola
  • fresh or dried dill
  • shawl
  • pepper

Preparation

  1. Cheese sauce

    We will start with the sauce. We put the olive oil and the chopped leek in the glass. We cut 5 seconds, speed 6. We lower the remains of the lid and walls and cook 12 minutes, temperature 120º, spoon speed.

  2. Now add the butter and cook 2 minutes, temperature 100º, spoon speed.

  3. We add the cream and cheese and program 7 minutes, temperature 100º, speed 3. We make sure that the cream does not boil too much and leak out of the mouth. If this happens, we lower the temperature to 95º and remove the beaker.

    We remove the sauce from the glass and keep it warm (for example, covered in the microwave).

  4. Fish and potatoes

    We put 800 g of water with 1 heaping teaspoon of salt in the glass. We program 8 minutes, temperature 100º, spoon speed.

  5. We place the basket and the cut potatoes inside. We place the lid of the glass.

    On the lid without the beaker we place the varoma and its tray with the 4 salmon loins. We cover the varoma.

    We program 15 minutes, varoma temperature, speed 2. 

    We remove the varoma container and keep it closed so that the salmon does not cool down. We check that the potatoes are tender. If not, we program 5-10 more minutes, at varoma temperature, speed 2.

  6. We serve the salmon loins and the cooked potatoes on a large platter. Sprinkle with dill and serve with the cheese sauce. (If the sauce is a little cold, we heat it for a minute in the microwave, stirring halfway through).


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