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Salza Blanca - Salmon in White Sauce

One of the best dishes of my late mom was Salza Blanca - Salmon in White Sauce which I recreated. My mom cooked this using "lapu-lapu" or red snapper often. It was a simple dish with a white sauce base made from butter and flour. The vegetables used can be those in season. This cooked quickly, simmering slowly on the stove top. This is an AsianInAmericamag recipe. Serves 2 up to 4 if served with rice.
Course: Dinner, Fish, Lunch
Cuisine: Asian
Keyword: Salza Blanca
Servings: 2 people
Calories: 1511kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 1 pound boneless salmon fillet
  • 1 Tablespoon lemon juice
  • 2 large pieces quartered tomatoes
  • 2 cloves peeled, minced garlic
  • 1 large sliced onion
  • 2 stalks chopped celery
  • 1 piece seeded, white membrane removed, sliced green or red bell pepper
  • 1 Tablespoon butter unsalted
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons all purpose flour
  • 5 to 6 cups organic vegetable broth
  • 2 teaspoons white wine
  • 2 large peeled, quartered potatoes
  • 2 cups stems trimmed, cut in 2-inch long pieces green beans
  • 2 cups shredded bok choy or Chinese cabbage or any cabbage preferred
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sliced in slivers of 1-inch pieces fresh ginger

Instructions

  • Marinate fish fillets with lemon juice about 20 minutes before cooking.
  • In a large stockpot, heat the oil over medium heat. Add the butter and allow to melt.
  • Saute the garlic, ginger and onions. Then add the celery, tomatoes and green pepper slices.
  • Add the flour and mix around the vegetables till everything is coated. Slowly add the broth, a little at a time, while blending the liquid in till there is no more trace of flour. Use a large cooking spoon to blend the flour into the liquid till there are no more lumps. Add the potatoes and the rest of the broth.
  • Into the simmering broth, add the salmon fillet and wine. Season with salt and pepper. Continue cooking for about 18 to 20 minutes more till fish is cooked thoroughly and potatoes are soft.
  • When the fish is cooked, add the bok choy. It will take about 5 minutes for the bok choy to soften.
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Nutrition

Serving: 100g | Calories: 1511kcal | Carbohydrates: 107g | Protein: 181g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 636mg | Sodium: 2400mg | Potassium: 2794mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1235IU | Vitamin C: 3mg | Calcium: 475mg | Iron: 9mg