Herbed Salmon Roulades With Lemon Beurre Blanc Food

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HERBED SALMON ROULADES WITH LEMON BEURRE BLANC



Herbed Salmon Roulades with Lemon Beurre Blanc image

Although it's not difficult to prepare, this complicated-looking dish will up your chef cred.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

One 3-pound salmon fillet, skinless, small bones removed
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon grated lemon zest
1 cup dry white wine
1/2 cup white-wine vinegar
1 shallot, minced
1/2 cup heavy cream
8 tablespoons (1 stick) cold unsalted butter, cut into pieces

Steps:

  • Preheat oven to 475 degrees. Prepare fillet; starting at thick edge, slice fillet so that it opens like a book (be careful not to cut all the way through the opposite side). Coat inside of salmon "book" with mustard, season with salt and pepper, and sprinkle with herbs and zest. Slide 6 pieces of kitchen twine under fish, and roll it up. Tie twine to hold roll together. Tie 6 more pieces of twine around fish. Slice the fish into 12 individually tied rounds. Transfer slices to a parchment-lined baking sheet. Refrigerate until ready to cook (up to 1 day).
  • In a small saucepan, boil wine, vinegar, and shallot until pan is almost dry, 20 to 25 minutes. Add cream and return to a boil. Remove pan from heat, and gradually whisk in butter until thickened and glossy. Season with salt and pour through a fine-mesh sieve.
  • Roast salmon until fish flakes easily, 10 to 12 minutes. Carefully remove twine from each roulade. Drizzle with sauce.

SIMPLE LEMON-HERB ROASTED SALMON



Simple Lemon-Herb Roasted Salmon image

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for the foil
Four 5- to 6-ounce skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 4 pieces
1 tablespoon chopped fresh dill and/or parsley
Half a lemon

Steps:

  • Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
  • Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
  • Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

SALMON AND LEMON HERB BEURRE BLANC WITH ROASTED GREEN BEANS AND PARMESAN RED POTATOES



Salmon and Lemon Herb Beurre Blanc with roasted green beans and Parmesan red potatoes image

The flakey, delicate nature of salmon melds with the bright sunniness of lemon as if they were meant for each other. (Cue the 60s pop songs all about skies being blue together.) But adding garlic and butter to the mix? Now that's a foursome that'll bring pure joy to your weeknight meal. (Along with hearty potatoes and healthy green beans.) So happy together. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Provided by Chef Ryan Pugh

Time 45m

Yield 2 servings

Number Of Ingredients 10

12 oz. Red Potatoes
Info 12 oz. Salmon Fillets
8 oz. Green Beans
1 Lemon
Info 1 oz. Lemon Garlic Herb Butter
Info ⅗ oz. Garlic & Herb Cheese Spread
Info ½ oz. Grated Parmesan
Info 0.42 oz. Mayonnaise
¼ oz. Parsley
½ tsp. Garlic Salt

Steps:

  • Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using wild-caught salmon fillets, follow same instructions as salmon in Steps 1 and 3, cooking skin-side up first until salmon reaches minimum internal temperature, 3-5 minutes per side. If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. 1 Prepare the Ingredients Quarter potatoes.Trim ends off green beans.Stem and coarsely chop parsley.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat salmon dry, and season flesh side with a pinch of salt and pepper. 2 Roast the Potatoes and Green Beans Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, Parmesan, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on one side.Place green beans on empty half and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are tender, 19-21 minutes, flipping once halfway through.While vegetables roast, cook salmon. 3 Cook the Salmon Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove salmon to a plate and tent with foil. Wipe pan clean and reserve. 4 Make the Sauce Return pan used to cook salmon to medium-low heat. Add cheese spread and 3 Tbsp. water to hot pan and stir constantly until melted, 30-60 seconds.Remove from burner. Stir in mayonnaise, butter, 1 tsp. water, 1/2 tsp. lemon juice, and a pinch of salt until butter is melted and combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salmon with sauce. Garnish meal with parsley and squeeze lemon wedges over to taste. Bon appétit!

Nutrition Facts :

SEARED SALMON WITH A LEMON -CHIVE BEURRE BLANC RECIPE - (4.3/5)



Seared Salmon with a Lemon -Chive Beurre Blanc Recipe - (4.3/5) image

Provided by ruthg

Number Of Ingredients 12

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.

LEMON HERB SALMON



Lemon Herb Salmon image

A nice way to serve salmon in warm weather. No heavy sauce.....just a light, fresh herb taste. I often make these in foil on the grill.

Provided by Parsley

Categories     Savory

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs salmon fillets, cut into 6 fillets (4 oz each)
1/2 teaspoon kosher salt
2 teaspoons sugar
1/4 cup lemon juice
1/8 cup lime juice
1 sprig fresh rosemary
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon dill weed
3 garlic cloves, minced
1 -2 tablespoon butter, melted (optional)

Steps:

  • Lightly spray a 13" x 9" baking dish with nonstick cooking spray. Arrange salmon fillets in a single layer skin side down.
  • Evenly sprinkle salmon fillets with salt, then sugar.
  • Combine lemon and lime juices together and pour evenly over salmon.
  • Evenly sprinkle with herbs and minced garlic.
  • Cover and chill about 4 hours.
  • Before baking, drizzle with the melted butter; if desired.
  • Bake at 425 for about 20 minutes or until opaque in middles.

LEMON HERBED SALMON



Lemon Herbed Salmon image

We sometimes send our delicious Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish, too. Fresh thyme from your garden really sparks the flavor. -Perlene Hoekema Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups fresh bread crumbs
4 garlic cloves, minced
1/2 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh thyme or 1 tablespoon dried thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
6 tablespoons butter, melted, divided
1 salmon fillet (3 to 4 pounds)

Steps:

  • In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon zest and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside. , Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350° for 20 to 25 minutes or until salmon flakes easily with a fork.

Nutrition Facts : Calories 446 calories, Fat 29g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 483mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

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

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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