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Salmon En Salza Blanca

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This Salmon En Salza Blanca, a fish stew cooked in white sauce with vegetables is an all-in-one meal I like to make on busy days or nights, all year round. It’s the kind of recipe where you mix it once and then leave it to simmer till everything is done. The beauty of this dish for me, is that I don’t even have to think to remember how to cook it. I’ve been cooking this Salza Blanca, as my Mom called it, so often, for so long.

 Practice makes perfect for this fish recipe. I have made this one over and over again through the years, not just with salmon, but with white fish, as well. It is a fish dish that has been well received at the family table. Start off with a quick sauté of the garlic and onions. Then prepare the roux by melting the butter and adding the flour. After pouring the stock, the broth thickens to a rich consistency, and the faint buttery aroma signals the start of something good.

 I cook this a lot for Fish Friday during Lent when we give up meat. And it is just as ideal for any day of the year, any season. My late dad Gualberto Besa, believed fish was both good for the soul and one’s health. Ingredients for this dish are easy to come by, and the process of making it is effortless. And as my family attests to it, the results are superb.

Salmon En Salza Blanca

This Salmon En Salza Blanca is a meal with salmon fish fillet cooked in a sauce base that's basically a white roux, made with butter and flour. I added stock to the sauce, then simmered the salmon and vegetables, with the seasonings for a superb all-in-one meal that cooks quickly. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Fish, Lunch
Cuisine: Asian
Keyword: Salmon Salza Blanca
Servings: 2 people
Calories: 363kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large saucepan
  • Whisk


For the salmon:

  • 1 pound salmon fillet
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 1/4 teaspoon ground black pepper

For the saute:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, peeled, minced
  • 1 whole medium-sized onion, white or yellow, chopped
  • 2 stalks scallion whites, chopped
  • 2 Tablespoons butter, softened
  • 2 Tablespoons all purpose flour
  • 3 to 4 cups soup stock
  • 2 Tablespoons white wine
  • 2 whole medium-sized potatoes, peeled, quartered
  • 1 whole medium-sized carrot, peeled, sliced
  • ½ piece red or green bell pepper, seeded, sliced
  • 1 ½ cups sliced green beans, edges trimmed, cut 2-inches length
  • 2 cups shredded Bok Choy (Chinese cabbage); or regular cabbage, sliced coarsely in strips
  • ½ teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 stalks scallion greens, chopped, for garnish

For serving:

  • steamed rice


To prepare salmon:

  • Marinate the salmon fillet with the lemon juice, salt and pepper. Cover and refrigerate while marinating, for 20 minutes. (Do not marinate longer than this amount of time or fish will cook in the citrus juice).

To saute and make the roux:

  • In a large sauce pan, over medium heat, add the oil.
    When oil is hot enough after aboutl 2 minutes, saute the garlic, onions, and scallion whites.
    Add the butter and stir around for it to melt.
  • Gradually add the flour, whisking the melted butter at the same time. Continue adding the flour while whisking till there are no more lumps or traces of flour.
    To the thickened roux, gradually pour the stock. Keep whisking so sauce is smooth.
    Pour the white wine and blend ingredients.
  • Add the salmon fillet, the potatoes , carrots and bell peppers.
    Lay the ingredients side by side, trying not to overlap so they cook evenly.
    Cover and simmer over medium heat for about 12 minutes.
    Add the green beans and bok choy or cabbage. Season with salt and black pepper. Cover and continue cooking for 6 to 7 minutes more till greens are soft.
    Garnish with chopped scallion greens. Serve warm with steamed rice.

Cook's comments:

  • Fish ingredients: If desired, you can substitute white fish fillet, like tilapia, pompano, snapper, cod, halibut, or catfish. I have tried these in the same recipe and the results are just as good.
    Use newly-purchased fresh fish if possible. I try to cook fish the same day I bought it.
    The sauce base for this recipe is called a roux, which is a mixture of equal parts flour and fat (butter in this case), cooked together over medium heat, to make a thickening agent. It helps to add the flour gradually to the butter, for a smooth consistency.


Serving: 100g | Calories: 363kcal | Carbohydrates: 6g | Protein: 46g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 1264mg | Potassium: 1137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Calcium: 33mg | Iron: 2mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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