Quick N Easy Salmon With Herb Sauce Food

SLOW-ROASTED SALMON WITH HERB SAUCE

Steps:

• Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
• Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
• Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

QUICK-N-EASY SALMON WITH HERB SAUCE

Steps:

• 1. Preheat oven to 400 F. Place salmon in a baking dish. Put the butter in a glass measuring cup and microwave until melted.
• 2. Add the parsley, lemon juice, garlic and cayenne to the melted butter. Season with kosher salt and freshly ground pepper. Spread the herb/butter mixture over the salmon fillets.
• 3. Bake for 10-12 minutes, until salmon is opaque and flakes easily. We like ours just barely cooked, so start looking at it around the 9 minute mark. Serve with the lemon wedges alongside.

SALMON WITH HERB & GARLIC CREAM SAUCE

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).

BAKED SALMON WITH HERB SAUCE

Steps:

• Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.
• Microwave Medium (50%) for 5 minutes.
• Mix mayonnaise, parsley, onion, and dill together.
• Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
• Garnish with lemon wedges.
• If steaks are used, arrange with thin ends toward center of dish.
• One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.

SIMPLE LEMON-HERB ROASTED SALMON

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.

CRISPY ONION SALMON BURGERS WITH EASY HERB SAUCE

Steps:

• Prepare salmon burgers according to package directions and keep warm.
• In a small mixing bowl, stir together the yogurt, mayonnaise, horseradish, and herbs. Add salt and pepper to taste.
• To assemble, place the salmon burger patties on top of the bottom of the hamburger buns. Top each with a dollop of the herb sauce, french fried onions, and the bun tops.
• Serve immediately.

SALMON KEBABS WITH HERB SAUCE

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

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.

SALMON WITH HERB-SHRIMP SAUCE WW

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
• Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
• Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).
• In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.
• Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
• To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.
• Place the salmon on a platter.
• Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.
• Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.

MEAN CHEF'S SIMPLE GRILLED SALMON FILLETS WITH SPICY HERB SAUCE

Steps:

• Rub the salmon fillets on both sides with the vegetable oil and sprinkle them generously with salt& pepper.
• Place them over the coals and grill until they are just opaque throughout, 6 to 8 minutes per side.
• To check for doneness, poke the fish with your finger to check its firmness level; if you're unsure, nick, peek, and cheat: Cut into one of the fillets at its thickest point and peek to be sure it is just opaque all the way through.
• While the salmon is cooking, combine all the sauce ingredients in a food processor or blender and puree until Serve each salmon fillet topped with a spoonful of the sauce, passing any remaining sauce on the side.

ROCKIN' SALMON WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
• Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
• In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
• Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!

GRILLED SALMON WITH HERB SAUCE

Steps:

• SAUCE: Measure all ingredients into a blender or food processor. Blend untl smooth. Season to taste, if necessary. Refrigerate for at least 2 hours for flavours to blend. Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat grill to medium.
• Place salmon steaks on grill. Cook for 4-5 minutes per side, brushing cooked sides with sauce. Serve salmon steaks immediately with reserved sauce.