Seared Salmon With A Lemon Chive Beurre Blanc Recipe 445

PAN-SEARED SALMON FILLETS WITH CREAMY LEMON-CHIVE SAUCE

Pan-Seared Salmon Fillets with Creamy Lemon-Chive Sauce image

It will taste and look like something out of a fancy restaurant but this salmon dish comes together in less than half an hour - with many less calories than the menu-inspired version.

Categories Dinner

Yield 4

Number Of Ingredients 15

Ingredients

3/4 cup (175 mL) Nordica Smooth Plain
1/2 cup (125 mL) HEWITT'S - 3.8% Whole Goat Milk
1/4 cup (60 mL) SALERNO - Grated 100% Parmesan Cheese
4 filletssalmon, about 5 oz/150 g each
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) all purpose flour
2 garlic cloves, minced
2 tbsp (30 mL) chives, finely chopped
2 tbsp (30 mL) parsley, fresh and finely chopped
1/2 tsp (2 mL) pepper, cracked
4 lemon wedges

Steps:

Season salmon all over with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook salmon, turning halfway through, for 8 to 10 minutes or until browned and almost cooked through. Transfer to plate.
Meanwhile, whisk together milk, Parmesan, lemon zest, lemon juice, flour and garlic. Add to skillet; bring to boil. Return salmon and any accumulated juices to skillet.
Simmer for 3 to 5 minutes or until sauce is slightly thickened and salmon is cooked through. Transfer salmon to platter. Stir cottage cheese, chives and parsley into sauce and spoon over salmon. Sprinkle with cracked pepper and serve with lemon wedges.

SEARED SALMON WITH A LEMON -CHIVE BEURRE BLANC RECIPE - (4.4/5)

Seared Salmon with a Lemon -Chive Beurre Blanc Recipe - (4.4/5) image

Provided by ruthg

Number Of Ingredients 12

Ingredients

2 2 2 Tbsp finely minced shallot
2 2 2 Tbsp lemon juice
2 2 2 Tbsp dry white wine
1 1 1 Tbsp whole white peppercorns, lightly crushed
1 1 1 Tbsp heavy whipping cream
8 8 1/4 1/2" (1 stick) cold, unsalted butter, cut into 1/4 - 1/2" pieces
Kosher salt and freshly ground white pepper
2 2 2 Tbsp minced chives
1 1 1 Tbsp grated lemon zest
4 4 ounce) 4 (4-5 ounce) salmon fillets, pinbones removed
1 1 1 Tbsp extra-virgin olive oil
1 1 1 Tbsp canola oil

Steps:

To prepare beurre blanc, place shallots, lemon juice, wine and peppercorns in a small skillet and stir to combine. Place over medium heat and reduce until almost dry. Strain reduced wine mixture through a fine mesh sieve into a medium saucepan. Stir in cream to cool. Heat saucepan with wine mixture over medium-low heat and add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. Is sauce begins to simmer, remove pan from heat and add another piece of butter to cool. Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use. To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high heat until almost smoking. Sear salmon on both sides until lightly browned, about 2 to 3 minutes per side, flipping once with a fish spatula. To serve, place each salmon fillet on an individual serving plate. Ladle 1 to 2 ounces of the beurre blanc over each fillet. Serve immediately.

SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC

Sockeye Salmon with Preserved Lemon Beurre Blanc image

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

Ingredients

¾ cup olive oil
½ cup minced chives
¼ cup diced preserved lemon
¼ cup Champagne vinegar
10 pounds sockeye salmon fillets
1 pinch salt and ground black pepper to taste
½ (750 milliliter) bottle white wine
¾ cup sliced shallots
1 pound butter
½ cup minced chives
¼ cup diced preserved lemon
1 cup chopped parsley, or to taste

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

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