ROASTED SALMON WITH WHITE-WINE SAUCE
Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
- Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.
Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g
LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE
I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.
Provided by Countess
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
- Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
- Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 6.9 g, Cholesterol 64.8 mg, Fat 21.9 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 7.5 g, Sodium 108.5 mg, Sugar 0.8 g
ROASTED SALMON WITH WHITE WINE SAUCE
Great meal by itself, quick and easy.
Provided by SusieQ88
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
- Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
- Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 2.7 g, Cholesterol 90.2 mg, Fat 19.1 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 83.5 mg, Sugar 0.6 g
PEPPERCORN-CRUSTED SALMON WITH WHITE WINE BUTTER SAUCE
We love our salmon in the Pacific NW. This is a wonderful salmon dish from the RSVP section of Bon Appetit, from Kincaid's, Bloomington MN. You need to plan ahead because the salmon needs to marinate in a brine solution for several hours. Time does not include brining.
Provided by lazyme
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For salmon:.
- Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Brine can be prepared 3 days ahead. Cover and chill).
- Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
- Preheat oven to 350ºF. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
- Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
- Meanwhile, prepare sauce.
- Combine wine, shallot, and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper.
- Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.
Nutrition Facts : Calories 749.5, Fat 36.1, SaturatedFat 19.1, Cholesterol 203.2, Sodium 5537.2, Carbohydrate 50.6, Fiber 0.2, Sugar 46.9, Protein 45.8
PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY
Here's what you need: fresh Atlantic salmon, salt and pepper, extra virgin olive oil, unsalted butter, shallots, garlic, large lemon, caper, italian parsley, rainbow tomatoes, dry white wine, fresh baby spinach
Provided by Sarah Mahilum
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
- Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
- When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
- After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
- Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
- Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
- Add in capers, parsley, tomatoes, and white wine and mix well to combine.
- Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
- Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
- Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.
Nutrition Facts : Calories 592 calories, Carbohydrate 18 grams, Fat 45 grams, Fiber 4 grams, Protein 26 grams, Sugar 5 grams
ROASTED SALMON WITH PEPPERCORN SAUCE
The peppercorns pack a wallop of a flavor boost to subtle salmon in this easy-to-serve dish. From "At Home Entertaining" by Jorj Morgan.
Provided by Epi Curious
Categories < 60 Mins
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Use a mortar and pestle (I use a coffee grinder) to grind the ppercorns together with the salt. Or you can use a rolling pin or meat mallet to crush the peppercorns.
- Press peppercorn mixture onto one side of each salmon fillet.
- Heat 2 tablespoons olive oil in a skillet over medium high heat. Place several of the salmon fillets, peppercorn side down, into the hot oil. Cook for 2 to 3 minutes or until golden. Use a spatula to turn the fillets and cook for 2 to 3 minutes more. Place the fillets into a baking dish. Repeat until all the fillets have been sauteed. You may need to add more oil to the pan.
- Roast the salmon in the preheated oven for 8 to 10 minutes, depending on the thickness of the fillets. The salmon should be medium rare in the center.
- Add the sun-dried tomatoes and oil to the skillet. Add the onion and cook for 2 minutes. Pour in the white wine and cook until reduced by half, about 5 minutes. Stir in the parsley. Remove the pan from the heat. Stir in the butter until just melted. Pour the sauce over the fillets and serve.
Nutrition Facts : Calories 344.9, Fat 17.3, SaturatedFat 3.9, Cholesterol 95.2, Sodium 492.7, Carbohydrate 7, Fiber 1.6, Sugar 0.4, Protein 35
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