Filet Of Salmon In Lettuce Recipes

BUTTER LETTUCE SALAD WITH POACHED SALMON AND HERBS

Steps:

• Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.
• Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.
• In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.

QUICK-BRAISED SALMON AND LETTUCE

Steps:

• In a large pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, 10 minutes. Add lemon zest and broth and bring to a simmer. Season salmon with salt and pepper and add to pot. Cover and cook 3 minutes. Add lettuce (pot will be full), cover, and cook until lettuce is wilted and salmon is cooked through, 9 minutes. Sprinkle with lemon juice and season with salt and pepper. Serve topped with dill and broth if desired.

PAN-FRIED SALMON WITH BRAISED LITTLE GEM

Steps:

• Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
• Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
• Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
• Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.

FILET OF SALMON IN LETTUCE

Steps:

• Generously butter baking sheet and sprinkle with 2 tablespoons white wine. Set baking sheet aside. Combine shallots, vinegar, 3/4 cup wine and pinch pepper in medium saucepan and bring to boil over high heat. Continue cooking until liquid evaporates. Transfer shallots to small plate and set aside. Cut tough ribs from lettuce leaves. Blanch leaves in large saucepan of boiling salted water about 40 seconds. Plunge into cold water to stop cooking process. Drain; dry with paper towels. Sprinkle fillets on each side with salt and pepper. Set each on lettuce leaf. Dot each with 1 teaspoon butter and sprinkle with chopped chives. Fold leaf over, enclosing fillet completely. Arrange chive side up on prepared sheet. Brush tops with softened butter to prevent drying. Cover with parchment paper and set aside. (Fillets can be prepared ahead to this point. Cover with damp towel instead of paper and refrigerate.) Preheat oven to 375 degrees F. Combine 2-3 tablespoons cooked shallots with cream, water and salt in medium saucepan over medium heat and bring to boil slowly. Gradually whisk in 1 1/2 cups butter. Add additional shallots, if desired. Stir in lime juice and chives to taste. Bake salmon until just cooked through, about 3 to 4 minutes. Transfer to platter. Top with sauce, garnish with baby carrots and serve.