SALMON WITH CREAMY WHITE WINE SAUCE
Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil over a high heat in a frying pan (skillet).
- Add the salmon, skin-side down and cook for 2 minutes.
- Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
- Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
- Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
- Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
- Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
Nutrition Facts : Calories 607 kcal, Carbohydrate 5 g, Protein 29 g, Fat 50 g, SaturatedFat 29 g, Cholesterol 196 mg, Sodium 537 mg, Sugar 1 g, ServingSize 1 serving
SALMON WITH GARLIC CREAM SAUCE
Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON CAKES WITH CREAMY SAUCE
Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.
Provided by Sharon123
Categories Canadian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Combine ingredients in a small bowl and mix well. Set aside.
- To make salmon cakes:.
- Preheat oven to 450°F Coat a baking sheet with cooking spray.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
- Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5
PAN-SEARED SALMON WITH CREAMY AVOCADO SAUCE
Simply pan-sear salmon in a little olive oil on medium-high heat for 5 to 6 minutes per side. That's it. Top with creamy avocado sauce and serve with a lemon wedge.
Provided by Rebecca
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1/4 cup olive oil, cream, avocado, garlic, lemon juice, salt, and pepper in an electric blender. Blend until smooth and creamy. Set aside.
- Season salmon fillets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil and heat over medium-high heat. Add salmon once oil is hot and sear, 5 to 6 minutes. Flip and sear for 5 to 6 minutes more.
- Transfer salmon to a plate and top with creamy avocado sauce. Sprinkle with basil and serve immediately with a lemon wedge.
Nutrition Facts : Calories 581 calories, Carbohydrate 8.2 g, Cholesterol 99 mg, Fat 48.5 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 10 g, Sodium 129 mg, Sugar 0 g
SALMON IN CREAMY SILK SAUCE
A delicious, elegant and easy way to impress your company! Thick, rich and creamy silk sauce has a wonderful lightly sweet flavor!
Provided by wildchild
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
- Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
- In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat.
- Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down.
- When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.
Nutrition Facts : Calories 708.3 calories, Carbohydrate 8.1 g, Cholesterol 208.6 mg, Fat 65.4 g, Fiber 1.9 g, Protein 24.8 g, SaturatedFat 30.8 g, Sodium 206.1 mg, Sugar 1 g
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