Hi Tatyana! While we were out West we saw my wife's sister in Denver. I'm the chef when our family gets together and so I went on line and found this incredible recipe! I've never made salmon like this, in chunks and sautéed. It was just incredible! Once again, simple-everyday, but really elegant with a nice glass of wine. We loved it-especially our son-in-law who can't get enough salmon. The peas gave it a brightness, too! I can't thank you enough! You're a wonder! Have a great weekend!!
I’m making this right now 🤪updates later Update:(24 hours later) this was an amazing recipe it really smack it’s a new favorite dish of mine. Thanks for this recipe. Instead of white wine, I’ll use lemon instead of half-and-half are used sour cream and presto Parmesan sauce because that’s what I had instead came out great Excited to try more of your recipes.❤
you all should go make it now like I did. and I can tell you the combination of aromas and sophisticated taste are way beyond the images suggest! thanks Tatyana .
What a gorgeous dish! I love salmon and this is super creamy and sounds and looks amazing. We don't have half n half here, so sub regular whipping cream or a mix of cream and milk? Thanks Tatyana.
I was coming up with a dish to cook for my family with what we had and came up with something very simular to this. Going to throw the salmon on the bbq though, thankyou Tatyana!
I am curious as to why you added the garlic first because it tends to cook/burn faster than any other ingredients you put in the pan. Also, why was the white wine not added to de-glaze the pan at a higher heat? The cream is something, such as in a burre blanc, that also needs to reduce. I am just wondering why your ingredients were added/reduced at the time and temperature you described.
+Baltimore Matt I cooked the shallots and garlic over low heat in the butter so they didn't burn. I cooked them first because I can't stand the flavor of raw garlic in my sauces and also to draw out flavor. Since I didn't sear anything in pan, I don't see a need to deglaze the pan and the alcohol will cook out anyway, as it reduces...
i did not want the comment to come off as rude so i am sorry if it seemed that way. I used to be a cook/chef for a living and i was just wondering why you took that approach. Dish looks great though =)
This looks delicious! I'm going to try it this week, you just earned a subscriber. You are my new favorite ginger! ;-) Can't wait to go through the rest of your videos, keep up the good work!
Dear Tatyana, this dish is indeed fantastic!!!! recipe is amazing and it tastes sooo good! thank you very much 🎉🙌🌞👌👌👌 do you have a recipe for fua gra?
Wow this is exactly how I cook my salmon pasta at work and I'm really surprise that a woman so gorgeous knows this recipe also I love watching you cook (this is the first video that I watch on your channel)
I've tried this recipe several times, my kids love this very much :) But I don't know what is "half and half", I use milk only. Can you tell me what is "half and half"? Thank you so much :)
Hi! I'm so glad your family enjoys the recipe! :) Half and half is just a combination of milk and cream. If you want a richer dish, you can use cream for the sauce :)
picframe000 Yes, they're perfect for using on non-stick cookware! I picked those up from Marshall's; they always have great prices on kitchen utensils! :)
