OVEN BAKED SALMON WITH LEMON CREAM SAUCE
This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 24m
Number Of Ingredients 9
Steps:
- Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
- In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
- Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
- Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
MEYER LEMON BEURRE BLANC OVER SALMON
Some chefs leave the shallots in the sauce which is also fine. This, I call the "rustic" version. It also adds a bit more texture to the sauce.
Provided by Karista
Categories Karista's Kitchen
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
- Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
- Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
- Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
- Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
- Garnish with chopped fresh chive or little tender sprigs of fresh thyme.
BAKED SALMON WITH MEYER LEMON, OLIVES AND OREGANO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
- Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
- Serve immediately with the lemon wedges.
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC
We made this recipe for a party, so it's enough for 40 people, but the recipe can easily be scaled down. Beurre blanc is basically a white wine reduction that has been emulsified with butter. Pairs well with a white Burgundy or Chardonnay, or a seasonal beer.
Provided by MarxFoods
Categories World Cuisine Recipes European French
Time 38m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
- Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
- Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
- Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
- Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
- Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
- Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 1.2 g, Cholesterol 103.5 mg, Fat 22.8 g, Fiber 0.1 g, Protein 24.5 g, SaturatedFat 8 g, Sodium 291.6 mg, Sugar 0.3 g
PETRALE SOLE WITH MEYER LEMON BEURRE BLANC
From San Francisco Chronicle & SFGate.com. "Beurre Blanc is an elegant sauce for fish & adding the sweet juice of Meyer lemons makes a fine finish for Petrale sole, onf our prized local fish & one of my personal favorites. However, other delicate fish could be treated to the sauce as well or even firm fleshed fish like halibut."
Provided by Trnquilit
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On a surface covered with plastic wrap, scatter about 1/2 c flour; dip the fillet pieces lightly in the flour, sprinkle with a little salt & pepper & set aside.
- In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish, a few at a time, uncrowded. Saute until golden, about 1 minute, turn & fry the other side another minute; remove to a plate & keep warm until all are completed.
- In a saucepan over medium-high heat, combine the Meyer lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.
- Arrange the fish on a platter or 4 individual plates & drizzle with sauce; serve immediately.
Nutrition Facts : Calories 386.2, Fat 27.8, SaturatedFat 16.8, Cholesterol 153, Sodium 304.3, Carbohydrate 0.9, Sugar 0.2, Protein 32.5
GROUPER WITH MEYER LEMON BEURRE BLANC
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
- To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.
MEYER LEMON BEURRE BLANC
Steps:
- In a medium saucepan, combine shallots, wine, lemon juice and heavy cream. Simmer until reduced by half. Add sour cream and butter in tablespoon increments, whisking constantly to emulsify. Press through a fine mesh strainer and season with salt.
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SALMON WITH BEURRE BLANC | A CLASSIC FRENCH RECIPE
From cookingtoentertain.com
5/5 (1)Category Main Course, Main DishCuisine FrenchTotal Time 25 mins
- Cut the slab of salmon into four fillets. Use tweezers to remove all of the bones and a thin knife to remove the skin. Normally I like leaving the skin on, but for this recipe it is better with the skin off.
- In another pan add the shallots, white wine, and vinegar and bring to a boil. Let reduce until only a tbsp remains. While you are waiting for it to reduce you can start to sear the salmon.
- In a pan on medium low heat add a tbsp of butter and when melted add the fillets of fish. flip the fish every minute until all four sides are lightly seared.
- Once the sauce mixture has reduced you can move everything to a double boiler. Slowly add the cubes of cold butter and whisk it in until a sauce forms. Alternatively you can do it all in the pan. Turn the heat off and add the butter, constantly whisking so the heat doesn't split the sauce. The pan method is more traditional, but also more difficult so if you are a novice the double boiler is easier. Season the sauce with salt and pepper.
PAN SEARED SALMON WITH BEURRE BLANC SAUCE
From entertainingwithbeth.com
Reviews 62Calories 321 per servingCategory Main Dishes
- Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside.
- In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tbsp increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve.
- Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins.
- Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley.
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