SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
SALMON WITH CREAM AND MUSHROOMS
Do you like salmon and want to give a special touch to your dishes? This salmon recipe with cream and mushrooms it's the perfect solution!! Try it, it's very simple to prepare! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Salmon, cream, mushrooms, olive oil, onion HOW TO MAKE SALMON WITH CREAM AND MUSHROOMS: Cut the loins into pieces and season with salt, lemon juice, chopped garlic and pepper. Let marinate about 30 minutes. Put the olive oil and the chopped onion in a frying pan and saute over low heat until the onion start to turn slightly golden. Add the salmon pieces with the marinade and cook over medium-low heat about 7 to 8 minutes. Add the cream and the mushrooms, stir and cook over low heat for more 3 to 4 minutes. Turn off the heat, sprinkle with chopped parsley and serve with white rice. YOU MAY ALSO LIKE: - Salmon with caramelized apple - Salmon with onions - Salmon in tomato sauce - Salmon stew with rice
Provided by Pedro Barbosa
Categories Fish, Recipes
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Cut the loins into pieces and season with salt, lemon juice, chopped garlic and pepper. Let marinate about 30 minutes.
- Put the olive oil and the chopped onion in a frying pan and saute over low heat until the onion start to turn slightly golden. Add the salmon pieces with the marinade and cook over medium-low heat about 7 to 8 minutes, stirring occasionally.
- Add the cream and the mushrooms, stir and cook over low heat for more 3 to 4 minutes, stirring occasionally.
- Turn off the heat, sprinkle with chopped parsley and serve with white rice.
Nutrition Facts : Salmon with cream and mushrooms Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 547 Total Fat 41 g(63%) Saturated Fat 21 g(105%) Cholesterol 179 mg(60%) Sodium 187 mg(8%) Total Carbohydrate 13.5 g(4%) Protein 35.5 g
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
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PAN-SEARED SALMON WITH CREAMY MUSHROOM & GARLIC SAUCE
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4.8/5 (4)Estimated Reading Time 7 mins
- Heat oil in a large skillet over medium heat. Pat the salmon fillets dry, then season flesh side with salt and pepper. Sear in the hot oil, skin side down, for ~7 minutes, then flip salmon fillets and sear the flesh side. While the flesh side is down, use a fork to peel the skin off of the top of the salmon. (Searing the skin first makes it easier to remove.) After ~4 minutes, flip again so that both sides have a chance to brown. Once cooked, remove from pan and set aside.
- The pan should still have some juices in it from the salmon. Add butter to it, and warm over medium heat. Sauté the garlic and onion in the butter.
- In a separate bowl, combine the half and half, the fat free half and half and the Greek yogurt. Stir until well combined.
- Once the garlic and onions are cooked, reduce heat to low, and add the crème mixture to the pan, then add the mushrooms and Parmesan cheese. Stir constantly until simmering. Once simmering, add spinach leaves and stir into the sauce, allowing them to wilt and cook. Simmer for a few minutes, stirring occasionally, then add the salmon fillets back to the pan. Spoon the crème sauce over the salmon fillets, add fresh chopped parsley and thyme, and serve.
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