Grilled Salmon With White Wine Cream Sauce Recipe 45 Recipes

SALMON WITH CREAMY WHITE WINE SAUCE

Steps:

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
• Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

GRILLED SALMON WITH WHITE WINE CREAM SAUCE RECIPE - (4/5)

Steps:

• In a saucepan over medium-high heat, combine wine, lemon juice, sugar, pepper, salt, and thyme. Bring to a boil and reduce by half. Reduce heat to medium, add cream to pan, and cook, stirring often, until thick. Remove pan from heat and slowly whisk in butter until melted. Cover pan, set aside, and keep warm. Lightly coat salmon with garlic pepper salt. Grill or saute salmon in a small amount of olive oil a skillet over medium-high heat until pink. Do not overcook. Pour prepared sauce over salmon.

WHITE WINE GRILLED SALMON

Steps:

• Pour white wine into a non-metallic dish and add remaining ingredients.
• Marinate fish for at least one hour, turning occasionally.
• Grill on BBQ flesh side down for 5-6 mins, flip and finish cooking with skin side down, 5-6 mins or until fish flakes. Do not overcook or it will be dry!

SALMON STEAKS WITH WINE SAUCE

Steps:

• Thaw salmon steaks, if frozen.
• Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
• Add cooking oil to the browning dish; swirl to coat the dish.
• Place fresh or thawed salmon steaks in the browning dish.
• Micro-cook, covered, on 100% power for 30 seconds.
• Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.
• Let the salmon steaks stand, covered, while preparing the wine sauce.
• For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.
• Stir in the cornstarch and white pepper.
• Stir in light cream.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.
• Stir HALF the hot cream mixture into the beaten egg yolk.
• Return all to the 4-cup measure.
• Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.
• Stir till mixture is smooth.
• Stir in dry white wine.
• Transfer the salmon steaks to a serving platter.
• Spoon the wine sauce atop.
• Garnish with seedless green grapes, if desired.

SALMON: GRILLED IN WHITE WINE MARINADE WITH VEGETABLES

Steps:

• Arrange salmon filets in dish. Season with salt and pepper. Cover filets with dill, garlic, lemon juice, olive oil, and white wine. Rub seasonings into the salmon (I rubbed it in after every ingredient).
• Turn salmon over to marinate in sauce. Let marinate in refrigerator at least one hour before grilling.
• Assemble lemons, onions, and garlic on a sheet of aluminum foil. Sprinkle with salt, pepper, and olive oil. Fold foil into packet.
• Fire up the grill and put on the vegetable packet. Allow to cook 20 minutes before adding salmon.
• Put vegetables on top tier of grill. Add salmon skin side down and grill 8-15 minutes, or until fish flakes easily.
• Serve salmon topped with vegetables and Caper Mayonnaise. Enjoy!

SEARED SALMON WITH CREAMY WHITE WINE MUSHROOM SAUCE

Steps:

• PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
• PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
• Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
• MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
• RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
• SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
• Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
• FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
• SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.