Zitas Salmon With Herb Sauce Recipes

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SALMON WITH HERB & GARLIC CREAM SAUCE



Salmon with Herb & Garlic Cream Sauce image

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

Categories     Mains     Starters

Number Of Ingredients 13

4 salmon fillets (, skinless (~180g/6oz each) (Note 1))
1/2 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
15g / 1 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup cream (, heavy/thickened )
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tsp tarragon leaves* (, finely chopped)
2 tsp chervil* (, finely chopped)
2 tsp parsley* (, finely chopped, plus more for garnish)

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 KEBABS WITH HERB SAUCE



Salmon Kebabs with Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes
1 small red onion, cut into 1 1/2-inch-wide pieces
1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving
Herb Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup packed basil leaves
1/2 cup packed parsley leaves

Steps:

  • Preheat the grill to 375 degrees F.
  • Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
  • To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
  • Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
  • Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
  • Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

SPICE-RUBBED SALMON WITH HERB SAUCE



Spice-Rubbed Salmon with Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
2 teaspoons sugar
Kosher salt
1 3-pound piece skin-on salmon fillet
1 tablespoon extra-virgin olive oil
1 1/2 cups fresh parsley
1 1/2 cups fresh chervil
1/4 cup fresh chives
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
  • Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
  • Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
  • Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.

ZITA'S SALMON WITH HERB SAUCE



Zita's Salmon with Herb Sauce image

Provided by Zita Wilensky

Categories     Fish     Bake     Lime     Basil     Salmon     Summer     Parsley     Gourmet     Florida

Yield Serves 4

Number Of Ingredients 10

1/2 stick (1/4 cup) unsalted butter
1 tablespoon fresh lime juice
1 tablespoon freshly grated lime zest
1 teaspoon Old Bay seasoning
2 cups fresh bread crumbs
2 garlic cloves, minced
1/2 cup fresh parsley leaves, washed well, spun dry, and chopped
1/2 cup fresh basil leaves, washed well, spun dry, and chopped
four 8-ounce pieces salmon fillet
Herb Sauce

Steps:

  • Preheat oven to 400°F. and butter a large baking sheet.
  • In a large skillet melt butter over moderate heat and stir in lime juice, zest, Old Bay seasoning, bread crumbs, and garlic. Sauté mixture over moderately high heat, stirring frequently, until bread crumbs are crisp and golden. Remove skillet from heat and stir in parsley and basil.
  • Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture. Put salmon on baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.
  • Make herb sauce while salmon is baking.
  • Serve salmon with herb sauce.

HERB SAUCE



Herb Sauce image

Provided by Zita Wilensky

Categories     Sauce     Milk/Cream     No-Cook     Quick & Easy     Basil     Chive     Sour Cream     Gourmet     Florida

Yield Makes about 1 cup

Number Of Ingredients 6

1/3 cup heavy cream
1/3 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped parsley leaves
1 teaspoon fresh lemon juice

Steps:

  • In a small bowl whisk together herb sauce ingredients until smooth.

SALMON TOURNEDOS WITH HERB SAUCE



Salmon Tournedos with Herb Sauce image

Categories     Herb     Bake     Salmon     Winter     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 6- to 8-ounces salmon steaks (about 3/4 inch thick), boned, skinned
2 burrito-style flour tortillas (about 10-inch diameter)
3 tablespoons minced fresh chives
3 tablespoons minced fresh dill
2 tablespoons plus 1/2 cup minced red onion
3 tablespoons butter
1 cup dry white wine
2 tablespoons fresh lemon juice
6 tablespoons (3/4 stick) chilled butter, cut into 6 pieces

Steps:

  • Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
  • Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
  • Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
  • Bake salmon packets until salmon is cooked through, about 10 minutes.
  • Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
  • Transfer salmon to plates. Spoon sauce around and serve.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

HERB-ROASTED SALMON FILLETS



Herb-Roasted Salmon Fillets image

My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA



Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta image

Entertaining guests and want to show off your talents as a chef? This is the PERFECT dish!! It's light and BURSTING with flavor. It looks like it took hours to make, but you can do it in less than an hour. Everyone will be asking you for the recipe.

Provided by Jen Schumacher

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 40m

Yield 2

Number Of Ingredients 14

½ pound asparagus spears, trimmed and bottom thirds thinly peeled
3 tablespoons unsalted butter
¼ cup chopped pecans
2 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ lemon, halved (juice only)
⅓ (8 ounce) package angel hair pasta
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon chopped fresh basil
2 tablespoons butter
1 tablespoon Dijon mustard
½ lemon, halved (juice only)

Steps:

  • Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
  • Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
  • Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
  • Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
  • Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
  • Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
  • To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
  • To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

Nutrition Facts : Calories 895.5 calories, Carbohydrate 32.6 g, Cholesterol 161.7 mg, Fat 75.6 g, Fiber 6.4 g, Protein 27.9 g, SaturatedFat 30.5 g, Sodium 487.8 mg, Sugar 3.6 g

SALMON WITH SESAME AND HERBS



Salmon With Sesame and Herbs image

The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.

Provided by Alison Roman

Categories     dinner, easy, weekday, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar or honey
4 tablespoons unseasoned rice wine vinegar
Kosher salt and ground black pepper
4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
2 tablespoons raw white sesame seeds
1 small shallot, thinly sliced into rings
3 cups cilantro, parsley or both, tender leaves and stems
1 tablespoon toasted sesame oil

Steps:

  • Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
  • Place a rack in the top third of the oven and heat the broiler.
  • Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
  • Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
  • Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
  • Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 553 milligrams, Sugar 8 grams

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2019-10-16 Spread the creamy herb yogurt sauce all over the salmon on the prepared pan. Place the salmon in the preheated oven for 15 – 20 minutes, depending on thickness of your salmon. Add more time, if needed. *. Remove the salmon from the oven when it’s almost cooked through and preheat your broiler. Place the salmon under the broiler for anywhere ...
From amysblissfulkitchen.com


BAKED SALMON WITH ZESTY TARTAR SAUCE | KITCHEN FRAU
2012-09-24 Baked Salmon with Lovage and Lime and Herb Tartar Sauce. 1 whole salmon, 3 pounds (1.4kg) or more; 7 to 8 sprays of lovage, each about as long as the body of your fish (or other fresh herbs of choice) salt and pepper; 1 large or 2 small limes; heavy duty foil; Preheat oven to 400°F (200°C). Cut the head and tail from the salmon and rinse and ...
From kitchenfrau.com


POACHED SALMON WITH CREAMY HERB SAUCE RECIPE | MYRECIPES
Step 1. To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill.
From myrecipes.com


SALMON WITH CREAMY TUSCAN HERB BUTTER SAUCE
Cook wild rice according to package directions. Heat olive oil in cast iron skillet over high heat. Season salmon with salt and pepper. Gently place salmon in …
From epicureanbutter.com


FONTINA-STUFFED BAKED SALMON WITH HERB JUS RECIPE | MYRECIPES
Step 2. Preheat oven to 375°. Step 3. To prepare salmon, heat oil in a nonstick skillet over medium-high heat. Add 1/2 cup shallots and 2 minced garlic cloves; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add sherry; cook 4 minutes or until most of liquid evaporates. Remove from heat; cool completely.
From myrecipes.com


SALMON WITH HERBS DE PROVENCE RECIPE - LILLY'S TABLE
Preparation Instructions. Preheat the oven to 425. Place the salmon on a baking sheet lined with parchment paper or foil. Remove any bones with a pair of tweezers, pliers or tongs. Using the back of a spoon or even your clean fingers, spread the Dijon mustard on each fillet. Sprinkle on the Herbs de Provence pressing lightly if needed.
From lillystable.com


SALMON WITH SCOTCH BONNET-HERB SAUCE TOASTS RECIPE | RECIPES.NET
2022-04-21 In a large glass baking dish, blend 2 tablespoons of olive oil with mustard. Add the salmon fillets, turn to coat, and refrigerate. Preheat the oven to 500 degrees F.
From recipes.net


SALMON WITH FRESH HERBS & LEMON-GARLIC BUTTER
2018-08-24 Add the minced garlic and simmer over medium heat for about 2 minutes. Remove the butter from the heat source and add the lemon juice. Pour the mixture through a small strainer or cheesecloth to separate the garlic and floating milk solids. Add a pinch of herbs to the clarified butter and serve with the finished salmon.
From diversivore.com


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