Salmon A La Nage With Vegetables In Creamy Sauce Recipes

SALMON A LA NAGE WITH VEGETABLES IN CREAMY SAUCE.

Steps:

• Fill a large heavy-bottomed pot with cold water. Add the salmon head, tail and fins, peeled onion, peeled carrot, celery, parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat, skim off the foam, add parsley and dill bunch, white wine, Old Bay spice, lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles.
• Julienne leeks, zucchini, parsnip and carrots. Melt butter over medium heat in the skillet and sauté vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock, salt and pepper and continue to cook for another 5 minutes.
• Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles. The fish should be poached, not boiled. Poach the fish for about 13-15 minutes.
• Add heavy cream to sautéing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency. Remove from the heat and mix in chopped dill.
• Place vegetables in the center of the plate, carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.

SALMON A LA NAGE

Steps:

• Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Set aside.
• Season the salmon with salt and freshly ground black pepper. Heat a frying pan; add a knob of the butter and the olive oil.
• Place the salmon into the pan and fry on both sides for two minutes until just cooked, but still slightly pink in the centre.
• Heat a pan until hot; add the mussels and white wine, cover and cook for 2-3 minutes or until the mussels are cooked. The mussels are cooked when they've opened up - be sure to discard any that don't open.
• Strain the mussels through a sieve, reserving the cooking liquid. Remove half of the mussel meat from the shells and set aside.
• Add the remaining butter, shallots, leek and garlic to the pan used for cooking the mussels and fry for two minutes. Add the mussel cooking liquid and simmer until the volume of liquid has reduced by half.
• Add the fish stock to the pan and bring the liquid back to the boil. Cook for one minute, then add the cream and simmer for another minute.
• Add the reserved mussels to the pan, cover and simmer for two minutes.
• Add the peas and tomato and simmer for a further minute. Season with salt and freshly ground black pepper and stir in the chives.
• To serve, arrange the salmon in four serving bowls and pour the sauce over.

ALASKA SALMON A LA RAINIER

Steps:

• Place salmon in a large, non-reactive pan or dish.
• Combine remaining ingredients, except vegetable oil.
• Pour marinade over salmon, turning to coat both sides.
• Cover and marinate in the refrigerator, 1 hour.
• To cook, remove salmon from marinade, reserving marinade.
• Heat a small amount of oil in a large skillet over medium-high heat.
• Cook salmon, working in batches if necessary, for 10 minutes per inch of thickness, measured at thickest part, or until salmon flakes when tested with a fork. (you could cook the salmon on a "George Foreman" type grill, instead).
• Remove salmon from pan and keep warm.
• Discard oil from pan.
• Add reserved marinade.
• Cook, stirring occasionally, until sauce is thickened, 8-10 minutes.
• Serve salmon fillets with approximately 1/4 cup of sauce per serving.

SALMON STEAKS WITH VEGGIE CREAM SAUCE

Steps:

• Place the salmon steaks in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice and salt. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork., Meanwhile, in a saucepan, combine the onions, peas, cream cheese, milk and dill. Cook and stir over low heat until cheese is melted and sauce is heated through. , In a small skillet, saute bread crumbs in butter until lightly browned. Spoon the sauce over salmon steaks; sprinkle with toasted crumbs.

OVEN POACHED SALMON A LA PAIGE (RACHAEL RAY)

Steps:

• Preheat oven to 400°F.
• Rub the bottom of a shallow baking dish with cold butter.
• Arrange salmon in dish.
• Season the fish with salt and pepper.
• Add broth and a few sprigs of dill to the pan.
• Roast the fish 12 to 15 minutes.
• Combine sugar, salt and vinegar in the bottom of a medium bowl.
• Add chopped onions, chopped cucumber and radishes.
• Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
• Remove fish from the oven.
• Spoon pan juices over fish and carefully transfer to individual plates or platter.
• Top fish with relish and serve.

SALMON CUTLETS IN INDIAN CREAMY SAUCE

Steps:

• Chop onions and garlic.
• Heat 4 tablespoons of olive oil in a saucepan.
• Add the onions and fry at medium heat for about 5 minutes.
• Add the garlic and the spices to the onions.
• Mix well and leave to cook for another 5 minutes.
• Add the chopped tomatoes and the coconut milk.
• Season the sauce.
• Cover and simmer for 20 minutes.
• 10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
• Serve with the sauce and basmati rice.

EASY STEAMED SALMON WITH VEGETABLES

Steps:

• Combine hoisin and Sriracha in a small bowl; mix well with a fork.
• Place a steamer in water in a stir-fry wok; bring water to a boil.
• Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
• Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.