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
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
POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
- Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
- Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.
POACHED SALMON IN WHITE WINE SAUCE
Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Divide all the ingredients except the salmon between 2 skillets.
- If you do not have one big enough to hold all the salmon.
- Add the salmon filets and bring the liquid to a simmer over medium heat.
- Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.
WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)
Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.
Provided by BecR2400
Categories Very Low Carbs
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
- Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
- Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
- Serve with rice and a glass of wine.
SALMON TROUT POACHED IN WHITE WINE
Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
- Mix pickles and parsley in bowl. Serve fish with pickle mixture.
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
POACHED SALMON WITH DILL SAUCE
Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
WINE-POACHED SALMON WITH DILL
Quick and easy meets delicious and wholesome in this wine-poached salmon with dill and scallions. Tastes great hot or can be refrigerated and enjoyed the next day with another dash of soy sauce.
Provided by Leigh
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season salmon with seasoned salt.
- Combine chicken broth, wine, and ginger in a large saucepan and bring almost to a boil.
- Set aside about a teaspoon of the dill and green onion for the sauce. Add the rest to the pot; then add salmon. Cover, reduce heat to low, and cook until easily flaked with a fork, 8 to 10 minutes, or until desired doneness. Remove salmon from pot carefully using a slotted spoon or spatula and place on a plate.
- Combine 2 tablespoons of poaching liquid from the pot with reserved teaspoon of dill and green onion; add soy sauce. Pour over salmon before serving or after plating.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2.8 g, Cholesterol 84.8 mg, Fat 16.4 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 3.3 g, Sodium 615.6 mg, Sugar 1.2 g
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- In a large, nonreactive skillet, heat the olive oil. Add the chopped shallots and season with salt and pepper. Cook over moderate heat until softened, about 3 minutes. Add 1/4 cup of the wine and cook until evaporated, about 2 minutes. Stir in the corn and 1/2 cup of water. Cover and cook until the corn is tender, about 4 minutes. Stir in the zucchini and cook until heated through, about 2 minutes. Season with salt and pepper, cover and keep warm.
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