Salmon With Basil Champagne Cream Sauce Food

CREAMY SALMON AND BASIL PASTA

Steps:

• Add the olive oil to a deep frying pan and heat on a medium-high flame. Add the spring onion and cook for 4 mins until soft.
• Next, add the celery to the pan and cook for a further 4 mins. Once the celery has softened, add the garlic to the pan and cook for a further 1 minute.
• Put the salmon in the pan and cook for 2-3 mins, turning as appropriate, then pour in the wine and continue on the heat until the salmon is cooked through and the wine has been mostly absorbed.
• Take off the heat. Break up the salmon into flakes and add the creme fraiche. Add a pich of salt and black pepper to taste. Mix in the tomatoes and the basil.
• Mix the pasta together with the sauce and serve.

SALMON WITH CHAMPAGNE

Steps:

• FISH: Remove the skin from the fish and pierce the flesh of the fish with a fork. Put fish in a deep dish, season with salt and pepper, add 1/2 cup of mushroom slivers. Marinate for a few hours in champagne.
• Heat the oven to 350 degrees. Cook in a well-buttered pan in the oven for 40-50 minutes, adding onions, thyme and parsley, and the rest of the sliced mushrooms and drizzling the mixture with melted butter. After 20 minutes, add the marinade. Once cooked, keep the salmon warm on a heated platter.
• SAUCE: Pour the strained cooking liquid in a saucepan, reduce to one-fifth, add cream and reduce until smooth. Meanwhile, prepare a Hollandaise sauce, blending egg yolks, melted butter and the lobster butter, and carefully add to the other sauce. Cover the fish with the sauce and the garnish the serving plate with flower petals. Serve hot.

RC'S SALMON WITH BASIL CREAM SAUCE. *****

Steps:

• Cut the salmon into 6 equal serving pieces, wash and pat dry on.
• paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan.
• Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan.
• Saute, stirring frquently, for 5 minutes.
• Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.
• To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.

WHITE WINE GARLIC SALMON

Steps:

• Heat a large frying pan over high heat and add a splash of canola oil.
• Dry the salmon fillets with paper towel and season generously with salt.
• Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
• Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
• Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
• Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
• Serve with extra lemon wedges.

CREAMY SALMON PASTA

Steps:

• Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.
• Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.
• Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.
• Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.
• Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.
• Taste and adjust seasoning then serve.

LEMON BASIL SALMON

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,

SALMON WITH BASIL CHAMPAGNE CREAM SAUCE

Steps:

• TO PREPARE THE SAUCE:.
• Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
• Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
• Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
• May cover and store in the refrigerator at this point for 1 day.
• TO PREPARE THE BASIL-PINE NUT MIXTURE:.
• Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
• TO PREPARE THE SALMON:.
• Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
• Broil for 3 minutes on each side or until the salmon flakes easily.
• TO ASSEMBLE:.
• Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
• Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.

SALMON WITH CREAMY WHITE WINE SAUCE

Steps:

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
• Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

BASIL CREAM SAUCE FOR SALMON

Steps:

• 1)Preheat grill to high. 2)Rinse salmon under cold water, drain and blot dry. Brush salmon on both sides with the oil. season with lemon juice, salt and pepper. 3)Combine Basil, wine and garlic in a blender and process until a smooth puree forms. transfer to a small heavy saucepan and stir in cream. Bring to a simmer over medium heat, be careful because the cream can boil over very rapidly. Reduce by half, about 15 minutes, stirring frequently. Whisk in butter and lemon juice, when the butter is incorporated into the cream mixture remove from heat and season with salt and pepper. cover and keep warm. 4)Grill your salmon to desired temperature, when salmon just starts to fully flake is about right. Remove from heat. 5) Spoon sauce over salmon and serve.