Salmón al horno | María Esther López

#Nicasazon #Cocinanica #MariaEsther #Nicaragua #Salmon #Oven NicaSazoneros Family, here in the box I'll leave the recipe instructions in writing, but it's always good to watch the video two or more times to get a better understanding of the recipe. The advantage is that you can pause the video and follow the step-by-step instructions when you're ready to NicaSazonar this delicious treat. Oh, and don't forget to subscribe to my channel and activate the notification bell. Thanks for all the love. BAKED SALMON Preheat the oven to 400°F (205°C) for ten minutes. On a foil-lined or greased baking sheet, place 3 medium potatoes and 1 carrot, peeled and sliced ​​2 to 3 millimeters thick, salt, pepper, fine herbs, 1 tbsp. of vinegar, a splash of oil, mix well, making sure to spread evenly on the baking sheet, and pour in 1/3 cup of white wine. Cover with aluminum foil and bake for 20 to 25 minutes until the vegetables soften. Meanwhile, prepare the sauce by mixing 1 to 2 tablespoons of cream cheese with 1 cup of fish stock or your favorite broth, salt, pepper, and vinegar to taste. Strain and pour into a pan or pot. Add 1/4 teaspoon of butter (optional), a sprig of dill, and cook over moderate heat until it comes to a boil. Reduce heat to low and cook for 10 minutes to reduce and thicken slightly, stirring occasionally. Set aside. Five minutes before the vegetables are cooked, season two portions of salmon with salt and pepper, brown, and sear on both sides in a lightly greased pan over medium heat. Once the vegetables are ready, place the salmon on top, drizzle with a little of the sauce and dill, and bake for 8 minutes. Enjoy your meal, my loves. And as I always say: My loving hugs and NicaSazoneros to you all. Love me very much, I love you too. Until next time. Long live Nicaragua!