White Wine Sauce For Foil Baked Salmon Sauce Vin Blanc 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.

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
• Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
• Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

WHITE-WINE SAUCE FOR FOIL-BAKED SALMON (SAUCE VIN BLANC)

Steps:

• Pour the liquid from the foil in which the salmon baked into a saucepan. Add the chopped or sliced vegetables with which the salmon was baked. Bring this mixture to the boil and let it simmer about 15 minutes or until it is reduced to one and one-half cups when strained.
• Strain the sauce and return it to the saucepan. Add the cream.
• Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste. Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly. When the blend is thick and smooth, add the cold butter bit by bit, stirring. Add the lemon juice, salt and cayenne to taste. Remove from the heat. Serve the salmon hot with this sauce.

PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY

Steps:

• First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
• Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
• When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
• After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
• Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
• Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
• Add in capers, parsley, tomatoes, and white wine and mix well to combine.
• Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
• Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
• Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.

LEMON & WINE STEAM BAKED IN FOIL SALMON

Steps:

• Preheat the oven to 400°.
• Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
• Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
• Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
• Place in one layer the lemon slices to cover the same area.
• Lay out several oregano and thyme sprigs on top of the lemons.
• Brush one side of the salmon with olive oil.
• Place salmon oil side down on the lemons and shallots in the foil.
• Brush the other side of the salmon with olive oil.
• Optional; salt and pepper to taste.
• Lay out several oregano and thyme sprigs.
• Sprinkle the remainder of the chopped shallots over the top.
• Cover with the reminder of the lemon slices.
• Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
• Pour in the wine and lemon juice.
• Roll the foil loosely to seal the fish in and prevent leaking.
• Place on baking sheet or baking dish in case of leaking and insert in oven.
• Cook at 400° for approximately 20 - 25 minutes.
• Open foil exposing fish and broil on high for 4 to 8 minutes.
• Remove oregano and thyme sprigs before serving.

BAKED SALMON WITH WHITE WINE

Steps:

• Place salmon on heavy-duty foil (large enough to wrap the salmon).
• Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
• Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
• Remove from oven; open foil and arrange salmon on a platter.
• If you like, remove the skin before serving, and garnish with lemon wedges.

BAKED SALMON WITH WHITE WINE DILL SAUCE RECIPE - (4.3/5)

Steps:

• 1. Preheat your oven to 450. 2. Line a baking sheet with aluminum foil and spray with non-stick spray. 3. Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done. 4. While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat. 5. Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top. 6. Serve.