{"id":76738,"date":"2022-08-24T17:00:56","date_gmt":"2022-08-24T15:00:56","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=76738"},"modified":"2025-12-10T16:05:31","modified_gmt":"2025-12-10T15:05:31","slug":"salmon-with-sun-dried-tomato","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/salmon-with-sun-dried-tomato\/","title":{"rendered":"Salmon with Sun-Dried Tomato Cream Sauce"},"content":{"rendered":"

Salmon in Creamy Sun-Dried Tomato Sauce<\/strong> is an easy recipe for oven-baked salmon filet served with a rich and delectable sauce made with white wine, shallots, sun-dried tomatoes and cr\u00e8me fra\u00eeche. The creamy sun dried tomato sauce is sweet, tart, rich and creamy transforming a simple dish into something fancy. And it\u2019s the perfect any day of the week dinner recipe, since it\u2019s ready in under 30 minutes. Yes, it\u2019s impressive yet deceptively easy.<\/p>\n

Cooking salmon \u2014 skin side up or down?<\/h2>\n

I admit, I have a number of methods for cooking salmon. When it\u2019s seared in the pan, I like to start by browning the skin to get it crispy, before flipping it and cooking it for the last couple minutes on the flesh side. As for preparing it in the oven, if I am only seasoning it with olive oil, salt, pepper, then I follow the \u201cJamie Oliver<\/a> Method\u201d and bake it skin-side up. It comes out perfectly every time. And the beauty of it is that it only takes 15 minutes.<\/p>\n

For this recipe you can use either method for preparing the salmon. I prefer the oven method, as this gives me a chance to prepare the sauce while the salmon is roasting.<\/p>\n

Choosing salmon for this recipe<\/h2>\n