Salmon Cannelloni With Lemon Cream Sauce Food

MEYER LEMON CREAM SAUCE FOR SALMON

Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

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

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

Steps:

Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
Serve sauce over salmon.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

SALMON WITH LEMON, CHIVE CREAM SAUCE

Salmon with Lemon, Chive Cream Sauce image

Salmon season starts today! Fresh salmon right off the boat is indescribable. This is one of the many ways we like to cook it.

Provided by Normaone

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup clam juice
1/3 cup dry white vermouth
1/4 cup shallot, chopped
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon chives, chopped,plus some whole chives for garnish
1 lb center cut skinless salmon fillet, about 1 1/4 to 1 1/2 inches thick
2 tablespoons butter
nutmeg

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.

Nutrition Facts : Calories 315.5, Fat 20.8, SaturatedFat 11.1, Cholesterol 115.1, Sodium 293.6, Carbohydrate 7.8, Fiber 0.2, Sugar 1.6, Protein 23.9

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