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.
BAKED CRUMBED SALMON WITH CREAMY HERB SAUCE
This delightful recipe features salmon baked with a browned and crispy buttered bread crumb lemon garlic mixture. Top it with the yummy herb cream sauce and you have a company worthy dish.
Provided by Marie
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make herb cream sauce by combining all ingredients for sauce.
- Refrigerate.
- Preheat oven to 400° and butter a baking sheet.
- In a large skillet melt butter over moderate heat and stir in lemon juice, zest, bread crumbs, and garlic.
- Sauté mixture over moderately high heat, stirring frequently, until bread crumbs are crisp and golden.
- Remove skillet from heat and stir in parsley and basil.
- Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture.
- Put salmon on baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.
- Serve with herb sauce.
Nutrition Facts : Calories 694.1, Fat 33.6, SaturatedFat 16.3, Cholesterol 182.8, Sodium 570.3, Carbohydrate 42.3, Fiber 3.2, Sugar 3.7, Protein 53.7
BAKED SALMON WITH CREAMY HERB SAUCE
Replace the word 'creamy' in this recipe's title with 'dreamy' and you'll understand the state your tongue is in after just one bite. The herb sauce is downright sinful, with both heavy cream and sour cream, plus all of the herbs to season salmon just right. Rich, flavorful and unforgettable.
Provided by Old Bay
Categories Entrees,
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400° F. Place salmon on baking sheet sprayed with no-stick cooking spray. Sprinkle with 1/4 teaspoon OLD BAY.In a large skillet melt butter on medium heat. Mix bread crumbs parsley basil and garlic. Add to skillet along with lime peel and juice and remaining OLD BAY. Cook while stirring 6 to 8 minutes or until crunchy. Coat salmon fillets with bread crumb mixture.Bake 15 minutes or until fish flakes easily with a fork.Herb Sauce: Mix cream sour cream chives basil parsley pepper lemon juice and salt until well blended. Serve with salmon.
Nutrition Facts : Calories 537 Calories
ROASTED SALMON WITH GREEN HERBS
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
SLOW-ROASTED SALMON WITH HERB SAUCE
"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."
Provided by Jerry Traunfeld
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
- Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
- Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.
ROCKIN' SALMON WITH CREAMY HERB SAUCE
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!
Provided by NcMysteryShopper
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2
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.
BAKED SALMON WITH HERB SAUCE
Make and share this Baked Salmon with Herb Sauce recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Microwave
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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