Salmon Fillets With Wine And Hazelnut Cream 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.

SALMON WITH GARLIC CREAM SAUCE

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 FILLETS WITH WINE AND HAZELNUT CREAM SAUCE

Steps:

• Heat butter and olive oil in large skillet.
• Dredge salmon fillets in flour.
• Fry the salmon in the butter mixture until fish flakes easily when tested with a fork.
• Season with salt and pepper.
• Remove fillets from pan and keep warm.
• In same skillet, fry garlic and onion until transparent.
• Add hazelnuts.
• Add wine and stir to loosen any brown bits that may be sticking to bottom.
• Stir in cream and dried dill.
• Cook until liquid is reduced by half.
• Season with salt and pepper to taste.
• Place salmon in sauce and heat through.