SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO
Steps:
- Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
- Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
- Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
- Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
- Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
- Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
- Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.
SALMON WITH BEURRE NOISETTE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare a gas or charcoal grill or preheat the broiler; adjust the rack so that it is 4 to 6 inches from the heat source. Sprinkle the salmon with salt and pepper. Grill or broil until the first side is browned, about 5 minutes; turn and cook the other side for 2 or 3 minutes, until the fish is done to your liking.
- While the fish is cooking, put the butter in a small saucepan and turn the heat to medium. Cook, swirling the pan occasionally, until the butter stops foaming and begins to brown. Remove from the heat immediately and season lightly with salt and pepper; keep warm if necessary.
- To serve, stir the lemon juice into the butter and drizzle a little of it over each piece of fish. Garnish if you like.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 34 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 12 grams, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
HERBED SALMON ROULADES WITH LEMON BEURRE BLANC
Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Prepare fillet; starting at thick edge, slice fillet so that it opens like a book (be careful not to cut all the way through the opposite side). Coat inside of salmon "book" with mustard, season with salt and pepper, and sprinkle with herbs and zest. Slide 6 pieces of kitchen twine under fish, and roll it up. Tie twine to hold roll together. Tie 6 more pieces of twine around fish. Slice the fish into 12 individually tied rounds. Transfer slices to a parchment-lined baking sheet. Refrigerate until ready to cook (up to 1 day).
- In a small saucepan, boil wine, vinegar, and shallot until pan is almost dry, 20 to 25 minutes. Add cream and return to a boil. Remove pan from heat, and gradually whisk in butter until thickened and glossy. Season with salt and pour through a fine-mesh sieve.
- Roast salmon until fish flakes easily, 10 to 12 minutes. Carefully remove twine from each roulade. Drizzle with sauce.
WILD SALMON WITH ENGLISH PEAS AND MUSTARD BEURRE BLANC
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner dish with a sprinkling of chives and-if you have them-a few flowering pea shoots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- Preheat oven to 400 degrees. Rub salmon on both sides with oil and season with salt and pepper. Transfer to a parchment-lined baking sheet, skin-side down. Roast until medium-rare, 10 to 12 minutes.
- Meanwhile, in a small saucepan, combine shallot, wine, and vinegar. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 2 tablespoons.
- Reduce heat to low. Whisk in mustard to combine, then whisk in butter, 1 tablespoon at a time, adding each piece as soon as previous one melts. Season with salt and pepper. (If not serving right away, keep beurre blanc warm over a pan of simmering water; do not let sauce simmer.)
- Arrange salmon on a platter and top with peas. Sprinkle with chives, top with pea shoots, and serve, with warm beurre blanc alongside.
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
BROILED SALMON WITH BEURRE BLANC AND ASPARAGUS ALMONDINE RECIPE BY TASTY
Here's what you need: shallot, garlic, white wine, white wine vinegar, heavy whipping cream, butter, salmon fillets, asparagus, lemons, dill, extra virgin olive oil, almond, sea salt, white pepper
Provided by Jennifer Hosmer
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425° F.
- Prep salmon filets by drizzling a small amount of olive oil, then seasoning with salt, pepper, and fresh dill. Slice the ends off of the two lemons (reserve the ends for later), then cut the remaining lemon in half, creating four (4) wheels. Arrange these lemon wheels onto the foil-lined baking sheet along with the salmon.
- Mince shallot and place in a small saucepan with the white wine, white wine vinegar, a pinch of salt, and a pinch of white pepper. Heat mixture on low heat until almost evaporated.
- While that's reducing, toss asparagus stems with extra virgin olive oil, garlic, sliced almonds, salt and pepper. Arrange asparagus on a foil-lined baking sheet and bake for 10 minutes.
- Add heavy cream to shallot reduction and start whisking in cold butter, one tablespoon at a time, on low heat. Slowly melt butter into the sauce.
- Move asparagus to the lower rack in the oven, switch oven to broil, and place salmon on the top rack. Broil for 13-15 minutes.
- Squeeze juice of reserved lemons into the beurre blanc, being careful not to let any seeds get into the sauce. Whisk this in, then continue whisking every so often while the salmon broils. Then, strain the sauce and return to the lowest setting, continuing to whisk so sauce doesn't separate.
- Remove asparagus and salmon from the oven and serve.
- Enjoy!
SALMON BEURRE LEGRE
Recipe courtesy chef George Perrier, Le Bec Fin, Philadelphia, PA. Found on Food Network, posting for ZWT.
Provided by AZPARZYCH
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet add oil saute salmon.
- In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4.
- Whip in butter.
- Add sesame oil and strain.
- Emulsify with hand blender.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 705.1, Fat 60.8, SaturatedFat 31.6, Cholesterol 199.7, Sodium 578.5, Carbohydrate 4.2, Fiber 0.5, Sugar 0.6, Protein 36.4
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