SALMON WITH GARLIC CREAM SAUCE
Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
CREAMED SALMON ON TOAST
Steps:
- In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
- Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
- Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g
SALMON A LA NAGE
Salmon and mussels with white wine and cream. Perfect served with boiled new potatoes and steamed veggies.
Provided by English_Rose
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Set aside.
- Season the salmon with salt and freshly ground black pepper. Heat a frying pan; add a knob of the butter and the olive oil.
- Place the salmon into the pan and fry on both sides for two minutes until just cooked, but still slightly pink in the centre.
- Heat a pan until hot; add the mussels and white wine, cover and cook for 2-3 minutes or until the mussels are cooked. The mussels are cooked when they've opened up - be sure to discard any that don't open.
- Strain the mussels through a sieve, reserving the cooking liquid. Remove half of the mussel meat from the shells and set aside.
- Add the remaining butter, shallots, leek and garlic to the pan used for cooking the mussels and fry for two minutes. Add the mussel cooking liquid and simmer until the volume of liquid has reduced by half.
- Add the fish stock to the pan and bring the liquid back to the boil. Cook for one minute, then add the cream and simmer for another minute.
- Add the reserved mussels to the pan, cover and simmer for two minutes.
- Add the peas and tomato and simmer for a further minute. Season with salt and freshly ground black pepper and stir in the chives.
- To serve, arrange the salmon in four serving bowls and pour the sauce over.
Nutrition Facts : Calories 695.8, Fat 45.3, SaturatedFat 23.1, Cholesterol 213, Sodium 583.4, Carbohydrate 15, Fiber 2, Sugar 3.7, Protein 46.4
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
SALMON A LA NAGE WITH VEGETABLES IN CREAMY SAUCE.
Delicate, elegant and very easy to prepare. The creamy sauce and colorful delicious julienned vegetables compliment the delicate flavor of poached salmon. This is one of my favorite salmon recipes. I hope it will become yours as well. Cooking something à la nage translates as "while swimming". In culinary terms that means poaching food in broth flavored with white wine, vegetables, and herbs.
Provided by Natalie S.
Categories European
Time 55m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Fill a large heavy-bottomed pot with cold water. Add the salmon head, tail and fins, peeled onion, peeled carrot, celery, parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat, skim off the foam, add parsley and dill bunch, white wine, Old Bay spice, lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles.
- Julienne leeks, zucchini, parsnip and carrots. Melt butter over medium heat in the skillet and sauté vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock, salt and pepper and continue to cook for another 5 minutes.
- Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles. The fish should be poached, not boiled. Poach the fish for about 13-15 minutes.
- Add heavy cream to sautéing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency. Remove from the heat and mix in chopped dill.
- Place vegetables in the center of the plate, carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.
Nutrition Facts : Calories 706.3, Fat 27.3, SaturatedFat 9.9, Cholesterol 197.7, Sodium 5088.5, Carbohydrate 39.3, Fiber 8.5, Sugar 17.2, Protein 76.2
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