Salmon with Mornay Sauce is a luxurious and elegant dish that pairs the rich, buttery flavor of salmon with a creamy, cheesy Mornay sauce. This classic French sauce, made with béchamel and a blend of Gruyère and Parmesan cheeses, adds a velvety, indulgent touch to the tender, flaky salmon. The combination of the delicate fish and the rich sauce creates a perfectly balanced dish that is both comforting and sophisticated. Ideal for a special occasion or a refined weeknight dinner, this dish is best served with steamed vegetables or a light salad to complement its richness.
Ingredients:
For the Salmon:
- 4 salmon fillets (6-8 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, sliced for garnish (optional)
- Fresh parsley for garnish (optional)
For the Mornay Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/4 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Prepare the Salmon:
- Preheat your oven to 375°F (190°C).
- Season the salmon fillets with salt and pepper on both sides.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the salmon fillets for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the Mornay Sauce:
- While the salmon is baking, prepare the Mornay sauce. In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The mixture should be smooth and pale in color.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the grated Gruyère and Parmesan cheeses until melted and smooth.
- Season the sauce with nutmeg, salt, and pepper to taste.
- Serve:
- Once the salmon is cooked, transfer the fillets to a serving plate.
- Spoon the warm Mornay sauce generously over each salmon fillet.
- Garnish with fresh parsley and lemon slices if desired.
Serve this Salmon with Mornay Sauce alongside steamed asparagus, roasted potatoes, or a fresh green salad for a complete and elegant meal. The combination of tender salmon and creamy sauce will impress anyone at the table!
