Baked Salmon With Chive Cream Food

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

EASY BAKED SALMON WITH LEMON AND CHIVES

Steps:

• Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
• Rinse salmon with cold water and pat dry with paper towel.
• Place salmon skin side down on sheet pan and sprinkle with salt and pepper.
• Bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
• Meanwhile, combine dressing ingredients in a small bowl.
• Enjoy immediately with dressing drizzled over top of salmon fillets.

CHIVE BAKED SALMON

Steps:

• Preheat oven to 400°F.
• Place salmon in a shallow, greased baking dish.
• Combine cream cheese, tomatoes, mushrooms, chives, parsley, salt and pepper.
• Top salmon with cream cheese mixture and bake uncovered 12-15 minutes or until the fish flakes easily.
• Garnish and serve.

BAKED SALMON (WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE)

Steps:

• Preheat oven to 500 degrees.
• Butter baking dish. Place salmon in dish skin side down.
• Mix lime juice and butter. Brush over salmon.
• Sprinkle with salt and pepper. Let stand 15 minutes.
• Bake until fish is almost opaque, about 9 minutes per inch of thickness.
• Meanwhile prepare sauce:
• Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
• Add sour cream and stir until heated through; do not boil.
• Mix in lime juice. Add salt and pepper.
• Transfer fish to platter. Spoon sauce over.
• Sprinkle generously with chives.
• Garnish with lime wedges.

EASY BAKED SALMON

Steps:

• Preheat oven to 350 degrees.
• Place salmon in shallow baking dish and add half and half or milk so fish is half immersed.
• Sprinkle with dill, chives or basil and salt if desired.
• Bake 30 minutes, occasionally spooning liquid over salmon.
• Fish is done when mostly pale pink in center.

CREAMY SALMON PASTA

Steps:

• Cook the pasta following pack instructions. Once it's cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.
• Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.

BAKED SALMON WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE

Steps:

• Preheat oven to 500 degrees.
• Butter baking dish. Place salmon in dish skin side down.
• Mix lime juice and butter. Brush over salmon. Sprinkle with salt and pepper. Let stand 15 minutes.
• Bake until fish is almost opaque, about 9 minutes per inch of thickness.
• Meanwhile prepare sauce: Melt butter in heavy small saucepan over medium-low heat.
• Add chilies and cook until tender, stirring occasionally, about 3 minutes.
• Add sour cream and stir until heated through; do not boil.
• Mix in lime juice. Add salt and pepper.
• Transfer fish to platter. Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.

SALMON WITH LEMON, CHIVE CREAM SAUCE

Steps:

• Combine the clam juice, vermouth, and shallots in a small saucepan.
• Boil until liquid is reduced to 1/3 cup, about 10 minutes.
• Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
• Add lemon juice.
• Strain sauce and return to saucepan.
• Add chopped chives and season to taste with salt and pepper.
• Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
• Sprinkle salmon scallops with salt and pepper.
• Sprinkle lightly with nutmeg.
• Melt butter in large skillet over medium high heat.
• Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
• Bring sauce to a boil and divide between four plates.
• Arrange salmon on top of sauce.
• Garnish with whole chives.

BAKED SALMON WITH CHIVE CREAM RECIPE

Steps:

• 1) preheat oven to 350 2)drizzle evoo in small baking pan and put fish skin side down 3) arrange tomato on top of fish and cook 6-8 minutes 4) mix cream cheese, lemon juice, chives and salt and pepper 5) remove salmon from oven, top with cheese mix and serve

STEEPED SALMON WITH CHIVE AND DILL SAUCE

Steps:

• Fish: Place fish in a large shallow pan with a tight fitting cover.
• Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
• To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
• Remove the pan from the heat, add the fillets and cover pan tightly.
• Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
• Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
• Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
• To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.