Salmon Filets With Creamy White Winecrab Meat Sauce Recipes

ROASTED SALMON WITH WHITE WINE SAUCE

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.

ROASTED SALMON WITH WHITE-WINE SAUCE

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.

SALMON FILETS WITH CREAMY, WHITE WINE/CRAB-MEAT SAUCE

Steps:

• Clean and pat dry salmon filets- set aside.
• Drain chopped crab meat- set aside.
• Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
• Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
• Clarify coarsely chopped shallots; remove from pan and set aside.
• To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
• At this point, you may need more oil or butter-- you be the judge.
• Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
• Add salmon filets, skin side down, to the pan, and cover.
• Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
• Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
• Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
• Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
• Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
• To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
• Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.

BAKED SALMON FILLETS WITH SIMPLE CREAM SAUCE

Steps:

• Preahat oven to 350 degrees.
• Lightly grease a baking pan that will hold the fish in a single layer.
• Place salmon in the pan, and sprinkle with salt and pepper.
• In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
• Bake for 35 minutes, or until the fish flakes.