Simply Elegant Salmon In Champagne Sauce With Fresh Dill Recipes

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OVEN STEAMED SALMON WITH CHAMPAGNE-BUTTER SAUCE



Oven Steamed Salmon With Champagne-Butter Sauce image

Recipe is from the March/April 2001 issue of Cuisine. The salmon could stand on its own, or be paired with a Holandaise. The Champagne-Butter Sauce has plenty of lemon to cut the richness of the fish and still has a little sweetness from the champagne.

Provided by CookGordon

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh salmon, center cut, skin left on (cut into 4 equal portions)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, coarsely ground
2 tablespoons shallots, minced
1/4 cup dry champagne (or dry white wine)
2 tablespoons low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
1/2 cup unsalted butter, cold (1 stick)
1 teaspoon fresh chives, chopped

Steps:

  • To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
  • Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
  • Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
  • To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
  • Champagne-Butter Sauce:.
  • In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
  • Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
  • Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
  • Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).

Nutrition Facts : Calories 380, Fat 29.8, SaturatedFat 16.9, Cholesterol 130.2, Sodium 303.6, Carbohydrate 2.3, Fiber 0.1, Sugar 0.4, Protein 23.3

SALMON IN PASTRY WITH CHAMPAGNE SAUCE



Salmon In Pastry With Champagne Sauce image

Provided by Regina Schrambling

Categories     dinner, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon fresh tarragon, chopped
Salt and black pepper
2 teaspoons fresh lemon juice
1 thick-cut salmon fillet, about 1 1/4 pounds
1 pound frozen puff pastry, thawed enough to be rolled easily
1 egg, lightly beaten
1 cup fish stock
1/2 cup Champagne
1/4 cup minced shallots
1/4 cup sliced mushrooms
3/4 cup heavy cream
1 tablespoon fines herbes (parsley, tarragon, chives, dill)

Steps:

  • In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice.
  • Cut the salmon into four serving pieces. Using a sharp knife, cut a pocket into the side of each piece, trying to make the cut as deep as possible without cutting through the other side. Divide the tarragon butter into four portions and stuff into the fish.
  • Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg. Chill at least half an hour.
  • Heat the oven to 400 degrees.
  • Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken.
  • Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.

Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 51 grams, Carbohydrate 57 grams, Fat 98 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 39 grams, Sodium 935 milligrams, Sugar 3 grams, TransFat 1 gram

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

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

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

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.

EASY ELEGANT SALMON



Easy Elegant Salmon image

I have been a silent observer for years, this is my first recipe posting--it was just too good not to share! Easy and delicious-two of my main criteria for a KEEPER!

Provided by Candyisdandy

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 salmon fillets
1/2 cup grated parmesan cheese (2 ounces)
1/2 cup mayonnaise
1/4 cup fresh lemon juice
1/4 cup capers (chopped if large)
1/4 teaspoon garlic powder
1/4 teaspoon dried dill

Steps:

  • Preheat the oven to 400 degrees.
  • Line a large shallow dish with foil and arrange the fillets skin side down.
  • Mix the cheese, mayonaise, lemon juice, capers, garlic powder and dried dill in a small bowl.
  • Spoon the mayonaise mixture over the fillets.
  • Bake 25 to 30 minutes or until the fillets flake easily when tested with a fork.
  • Serve immediately.

Nutrition Facts : Calories 578.4, Fat 27.5, SaturatedFat 6.2, Cholesterol 164.9, Sodium 893.8, Carbohydrate 9.2, Fiber 0.3, Sugar 2.4, Protein 70.6

SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL



Simply Elegant Salmon in Champagne Sauce With Fresh Dill image

Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.

Provided by BecR2400

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 middle-cut skinless salmon fillets (6-7 oz/175-200 g each)
1 cup champagne
1 1/2 tablespoons butter, plus a little extra for greasing
2 medium shallots, finely chopped
1 1/2 tablespoons all-purpose flour
1 cup heavy cream (double cream)
6 teaspoons keta salmon caviar, optional to garnish
3 sprigs fresh dill, to garnish
salt & freshly ground black pepper
1 fresh lemon, cut into 6 wedges

Steps:

  • First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
  • Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
  • Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
  • While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
  • When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
  • Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
  • Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
  • Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
  • Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.

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