Rockin Salmon With Creamy Herb Sauce Recipes

SALMON WITH HERB & GARLIC CREAM SAUCE

Steps:

• Season: Pat salmon dry, then sprinkle with salt and pepper.
• Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
• Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
• Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
• Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
• Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
• Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
• Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
• Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
• Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

ROCKIN' SALMON WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
• Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
• In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
• Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!

CREAMY HERB GRILLED SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

BAKED SALMON WITH HERB SAUCE

Steps:

• Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.
• Microwave Medium (50%) for 5 minutes.
• Mix mayonnaise, parsley, onion, and dill together.
• Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
• Garnish with lemon wedges.
• If steaks are used, arrange with thin ends toward center of dish.
• One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.

SMOKED SALMON WITH CREAMY HERB TERRINE

Steps:

• Line a 19 x 9cm loaf tin with plastic wrap. Empty cream cheese into a bowl and beat until smooth. Fold in lemon rind and juice, capers, chives and half of the whipped cream. Season with salt and pepper and set aside.
• Mash avocado until smooth. Fold in remaining cream, lime juice and tabasco sauce. Season with salt and set aside.
• Lay slices of smoked salmon over base to completely cover. Fill with half of the cream cheese mixture. Cover with a layer of smoked salmon and then half of the avocado mixture. Repeat layers, finishing with smoked salmon and press down firmly. Cover and refrigerate overnight.
• Turn terrine out onto a serving platter and remove plastic. Cut into slices and serve with thin slices of toasted bread.

CHICKEN WITH CREAMY HERB SAUCE

Steps:

• Wash chicken and pat dry. Put the chicken between pieces of plastic wrap and pound until thinned to about a 1/2 inch thickness. Sprinkle with salt and pepper.
• In a skillet over medium-low heat, heat olive oil and butter. Add chicken breasts and cook, turning, until browned and cooked through, about 8 to 10 minutes. Remove to a plate; cover and keep warm.
• Add mushrooms to the pan and cook, stirring, until the mushrooms are browned and tender. Stir in flour until blended. Stir in chicken broth and cook, stirring, until thickened. Stir in the Boursin cheese, chives, parsley and dill. Cook, stirring, until cheese is melted and sauce is hot. Serve chicken with sauce.

CHICKEN WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 375°.
• Arrange chicken in a single layer in a 13x9-inch baking dish.
• Pour vinegar over chicken and sprinkle with oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place garlic cloves in dish.
• Bake for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish and peel.
• Place garlic in a bowl and mash into a paste.
• Add buttermilk and next 6 ingredients; stir with a wire whisk until well blended.
• Cut each breast half diagonally across the grain into slices.
• Arrange 1 slice breast meat on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.

CREAMY HERB SAUCE

Steps:

• Place all the ingredients, except the capers, in the work bowl of a food processor.
• Process until smooth.
• Stir in the capers and transfer to a serving bowl.
• Cover and chill for up to 2 days.