Jamaican Salmon In Wine Sauce Recipes

WHITE WINE GARLIC SALMON

Steps:

• Heat a large frying pan over high heat and add a splash of canola oil.
• Dry the salmon fillets with paper towel and season generously with salt.
• Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
• Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
• Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
• Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
• Serve with extra lemon wedges.

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.

ROASTED SALMON WITH WHITE-WINE SAUCE

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
• Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

JAMAICAN SALMON WITH COCONUT CREAM SAUCE

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

ROASTED SALMON WITH WHITE WINE SAUCE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
• Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

JAMAICAN SALMON IN WINE SAUCE

Steps:

• Season salmon with salt and pepper.
• Place in large skillet with sliced onion; add water to cover.
• Simmer for 1 hour or until cooked.
• Remove from wter and cool at room temperature.
• Prepare sauce while salmon is cooking.
• FOR THE SAUCE: Melt butter in a medium-sized saucepan, over low heat.
• Add flour and stir briskly until a smooth paste is formed.
• Continue stirring while adding milk.
• Add wine and cheese, stir to blend.
• When sauce begins to thicken, add mustard, pepper, poultry seasoning and lemon juice.
• Continue stirring until sauce begins to bubble gently.
• Remove salmon to platter.
• Spoon sauce over each steak.
• Garnish with sliced lemon and watercress.

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

SALMON CHAMBORD (SALMON IN RED-WINE SAUCE)

Steps:

• Remove the skin from the salmon fillet. Set the skin aside. Cut the skinless fillet into four pieces of equal size. Set aside.
• Melt one tablespoon of the butter in a saucepan and add the shallots, carrots and garlic. Cook briefly, stirring. Add the thyme sprigs, bay leaf and reserved salmon skin. Cook, stirring, about three minutes and sprinkle with arrowroot. Stir to blend and add the wine. Bring to the simmer and cook over low heat about 15 minutes.
• Line a bowl with a sieve and pour the sauce into the sieve. Press with a spatula or the back of a large spoon to extract as much liquid as possible from the solids. There should be about three-quarters of a cup. Discard the solids.
• Heat one tablespoon of butter in a skillet, preferably of the nonstick variety, large enough to hold the salmon pieces in one layer. Sprinkle the salmon pieces with salt and pepper and add them to the skillet. Cook two to three minutes (the cooking time will depend on the thickness of the fish pieces) and turn. Cook two to three minutes on the second side. Sprinkle with the marc de bourgogne and pour the strained red-wine sauce over the fish. Turn the pieces in the sauce and transfer the pieces to a warm platter. Swirl the remaining two tablespoons of butter into the sauce and pour it over the fish.

BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE

Steps:

• Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking.
• Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter.
• Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced.
• Drizzle sauce over salmon when serving.