SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until spinach is wilted.
- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
- Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
- Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
- Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
- Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
- For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
- Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
SALMON WITH HERB & GARLIC CREAM SAUCE
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
Number Of Ingredients 13
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
PUFF PASTRY SALMON
An excellent blend of salmon, pesto, spinach and puff pastry. It tastes great and only takes a few minutes to put it all together!
Provided by Danielle Harbold
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
- Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 38.9 g, Cholesterol 54.9 mg, Fat 43.7 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 10.9 g, Sodium 528.7 mg, Sugar 0.9 g
SMOKED SALMON AND HERB PUFF PASTRY TART
Smoked salmon pairs perfectly with puff pastry, creating a savory tart that will wow the guests at your next brunch or cocktail party. Blind baking the pastry ensures a super-crisp crust (no soggy centers here). Top it off with a tangy, herbed cream cheese filling, crisp cucumbers and smoky salmon-all of which can be prepped in advance for quick assembly.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
- Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
- Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
- While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
- Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
SALMON IN PASTRY WITH HERB AND CREAM SAUCE
This recipe was given to me by my Welsh cousin in-law and has become a family favourite for special occasions. It is easy to make, tastes great and looks very impressive when brought to the table.Recipe quantities are for a 2lb (1kg) salmon. Multiply up as required for larger fish.
Provided by Tess8728
Categories Welsh
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- If using a whole salmon, have the fish monger clean, skin and fillet it so that you have two whole fillets.
- Check the fillets for large internal bones and remove these with a clean pair of pliers or scissors.
- You can make individual serves using salmon steaks rather than a whole fish if desired.
- If using a larger fish eg 5lb, wrap each fillet in buttered foil and precook for about 15 minutes.
- Do not overcook or it will fall apart in the next step!
- Allow to cool in the fridge.
- Chop the preserved ginger and mix with currents and butter.
- Spread mixture over the fish and sandwich the fillets together.
- Wrap the fish in pastry and decorate as required.
- Glaze with egg wash.
- Bake for 30- 45 minutes.
- Cook for the first 20 mins in a moderate- hot oven, then reduce heat to slow for the remainder.
- If using ready made pastry be guided by cooking instructions on the packet.
- Chop shallots and sweat in butter.
- Add herbs and gently cook for a minute of two.
- Add the flour and mix.
- Add cream.
- Bring gently to the boil and cook for 5 mins stirring all the time.
- Stir in mustard, egg yolk and lemon juice.
- Check seasoning and adjust to taste.
- Serve the fish on a platter decorated with fresh sprigs of chervil and tarragon.
- Serve the sauce separately in a gravy boat.
SALMON WELLINGTON WITH DIJON DILL WHIPPED CREAM
This impressive salmon dish is surprisingly easy to make. Great dish for entertaining and delicious served warm or at room temperature.
Provided by Angela Allison
Categories Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
- While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
- On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
- While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.
Nutrition Facts : Calories 495 kcal, ServingSize 1 serving
ROCKIN' SALMON WITH CREAMY HERB SAUCE
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!
Provided by NcMysteryShopper
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2
SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE
Pre-cooked fillets and a sheet of frozen puff pastry make it easy to serve up this delicious restaurant-style salmon with cucumber sauce.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a small bowl, mix together 6 oz. of cream cheese and 1/2 cup of mayonnaise until smooth. Set aside.
- In a large bowl, mix together salmon, onions, celery, pimentos, peas, parsley, dill and lemon zest. Mix with the cream cheese mixture. Taste and season with salt and pepper.
- Spray a sheet pan with nonstick cooking spray. Lay 1 sheet of puff pastry on pan.
- Mound the salmon filling evenly across from one side to the other side, about 2 inches from the bottom end. Wrap the pastry over the top. Pinch the bottom and top pastry, rolling to seal it closed. Brush pastry with beaten egg and refrigerate for 15 minutes before baking.
- Bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.
- While the pastry is baking, make the sauce. With a fork or hand mixer, blend 6 oz. of cream cheese with 1/2 cup mayonnaise until combined. Mix in the cucumber.
- Slice salmon and serve with sauce. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALMON EN CROUTE WITH DILL CREAM SAUCE.
Crispy, buttery puff pastry folded around succulent salmon and spinach makes this salmon en croute the ultimate showstopper dinner.
Provided by Alida Ryder
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C/350°F.
- Wash and dry the spinach then roughly chop. Heat a splash of oil in a large pan then fry the garlic for a few seconds.
- Add all of the spinach and allow to wilt and cook for a few minutes. Season with salt, pepper and a squeeze of lemon juice.
- On a lightly floured surface, roll out the puff pastry.
- Place the pastry on a parchment-line baking sheet. Season the salmon with salt and pepper then place on top of the pastry.
- Add the spinach to the top of the salmon then cover with the pastry. Crimp the edges and gently score the top. Brush with beaten egg then place in the oven.
- Bake for 25-30 minutes until the pastry is golden brown and crisp.
- Remove from the oven, slice and serve.
- While the salmon is baking, make the sauce. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Pour in the cream and add the dill. Bring to a simmer and cook for 5 minutes. Season with salt, pepper and lemon juice and remove from the heat. Serve the sauce with the baked salmon en croute.
Nutrition Facts : Calories 481 kcal, Carbohydrate 24 g, Protein 22 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 206 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
BAKED SALMON WITH CREAMY HERB SAUCE
Replace the word 'creamy' in this recipe's title with 'dreamy' and you'll understand the state your tongue is in after just one bite. The herb sauce is downright sinful, with both heavy cream and sour cream, plus all of the herbs to season salmon just right. Rich, flavorful and unforgettable.
Provided by Old Bay
Categories Entrees,
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400° F. Place salmon on baking sheet sprayed with no-stick cooking spray. Sprinkle with 1/4 teaspoon OLD BAY.In a large skillet melt butter on medium heat. Mix bread crumbs parsley basil and garlic. Add to skillet along with lime peel and juice and remaining OLD BAY. Cook while stirring 6 to 8 minutes or until crunchy. Coat salmon fillets with bread crumb mixture.Bake 15 minutes or until fish flakes easily with a fork.Herb Sauce: Mix cream sour cream chives basil parsley pepper lemon juice and salt until well blended. Serve with salmon.
Nutrition Facts : Calories 537 Calories
RWOP FINALIST: SALMON WRAPPED IN PASTRY WITH CUCUMBER SAUCE
From Real Women of Philadelphia 2010 Finalist Lenore Nolan-Ryan: Salmon is mixed with onions, peas and herbs then wrapped in puff pastry and topped with a creamy cucumber sauce to make an elegant appetizer.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix together 6 oz. of cream cheese and 1/2 cup of mayonnaise until smooth. Set aside.
- In a large bowl, mix together salmon, onions, celery, pimentos, peas, parsley, dill and lemon zest. Mix with the cream cheese mixture. Taste and season with salt and pepper.
- Spray a sheet pan with nonstick cooking spray. Lay1 sheet of puff pastry on pan.
- Mound the salmon filling evenly across from one side to the other side, about 2 inches from the bottom end. Wrap the pastry over the top. Pinch the bottom and top pastry, rolling to seal it closed. Brush pastry with beaten egg and refrigerate for 15 minutes before baking.
- Bake for 25 minutes. Remove from oven and let rest 10 minutes before serving.
- While the pastry is baking, make the sauce. With a fork or hand mixer, blend 6 oz. of cream cheese with 1/2 cup mayonnaise until combined. Mix in the cucumber.
- Slice salmon and serve with sauce. Enjoy!
Nutrition Facts : Calories 1128.2 calories, Carbohydrate 42.3 g, Cholesterol 193.7 mg, Fat 96.7 g, Fiber 3.1 g, Protein 28.9 g, SaturatedFat 27.2 g, Sodium 1368.2 mg, Sugar 4.6 g
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