Broiled Salmon In Wine Dijon Sauce Recipe 475 Recipes

BROILED SALMON IN WINE DIJON SAUCE RECIPE - (4.7/5)

Steps:

• Instructions 1. Preheat broiler. Line a baking sheet with foil and spray with non-fat cooking spray. Season salmon fillets with salt and pepper and place on baking sheet. Place in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes. 2. Melt butter small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes. 3. Then add in the wine and cook until reduced by half, about 3 minutes. 4. Set heat to low and whisk in remaining ingredients. Cook until heated through. 5. Spoon sauce over salmon and serve. Preparation time: 10 minute(s)

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

BROILED SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a small bowl, stirring well.
• Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes.
• Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.

SALMON WITH DIJON DILL SHALLOT SAUCE

Steps:

• Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
• While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
• Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
• Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.

BROILED SALMON WITH LEMON-DILL SAUCE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Sprinkle pepper on both sides of salmon steaks. Place on the prepared baking pan.
• Broil salmon under the preheated broiler until it flakes easily with a fork, 3 to 5 minutes per side.
• While salmon is cooking, stir mayonnaise, lemon juice, Dijon, and dill together in a small bowl until a smooth sauce is achieved.
• Portion salmon steaks on a plate, spoon sauce over top, and garnish with lemon wedges.

GRILLED SALMON WITH DIJON MUSTARD

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
• Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
• Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
• Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.

SALMON WITH SPICED RED WINE SAUCE

Steps:

• Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total.
• Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered.
• Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.

BROILED SALMON IN WINE DIJON SAUCE

Steps:

• 1. Preheat broiler. Line a baking sheet with foil and lightly oil. Season salmon fillets with salt and pepper and place on baking sheet. Place in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes. 2. Melt butter or olive oil in small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes. 3. Then add in the wine and cook until reduced by half, about 3 minutes. 4. Set heat to low and whisk in remaining ingredients. Cook until heated through. 5. Spoon sauce over salmon and serve. Calories: 334, 33g protein; 13g fat; 1g carbohydrates