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
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.
SPICE-RUBBED SALMON WITH HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CRISPY SALMON WITH GREEN HERB-CAPER SAUCE WITH ASPARAGUS CHEESE PUFFS
Steps:
- Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
- Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.
- Serve the salmon with Asparagus Cheese Puffs.
- Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
- Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.
CRISPY SALMON WITH HERB SALAD
Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt. (cooking light 2003)
Provided by GirlyJu
Categories Summer
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in a large bowl. Cover and refrigerate.
- Combine juice, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, stirring with a whisk.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 9 minutes or until fish flakes easily when tested with a fork, turning once. Combine arugula mixture and juice mixture; toss well to coat. Place 1/2 cup herb salad on each of 6 plates; top each serving with 1 fillet. Serve with lemon wedges.
Nutrition Facts : Calories 225.7, Fat 8.2, SaturatedFat 1.3, Cholesterol 87.5, Sodium 313.8, Carbohydrate 3, Fiber 1.3, Sugar 0.2, Protein 34.3
SALMON WITH HERB SHRIMP SAUCE
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
Provided by Heydarl
Categories Creole
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
- While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
- Pour broth into a cup and stir in flour.
- Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
- To serve, place one fillet on each plate, then lable on sauce.
BAKED CRUMBED SALMON WITH CREAMY HERB SAUCE
This delightful recipe features salmon baked with a browned and crispy buttered bread crumb lemon garlic mixture. Top it with the yummy herb cream sauce and you have a company worthy dish.
Provided by Marie
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make herb cream sauce by combining all ingredients for sauce.
- Refrigerate.
- Preheat oven to 400° and butter a baking sheet.
- In a large skillet melt butter over moderate heat and stir in lemon juice, zest, bread crumbs, and garlic.
- Sauté mixture over moderately high heat, stirring frequently, until bread crumbs are crisp and golden.
- Remove skillet from heat and stir in parsley and basil.
- Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture.
- Put salmon on baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.
- Serve with herb sauce.
Nutrition Facts : Calories 694.1, Fat 33.6, SaturatedFat 16.3, Cholesterol 182.8, Sodium 570.3, Carbohydrate 42.3, Fiber 3.2, Sugar 3.7, Protein 53.7
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 WITH HERB-SHRIMP SAUCE WW
DH fell in love with salmon with this dish, and we have been poaching fish in sherry or dry vermouth ever since. The herb-shrimp sauce makes it very special. I use dry sherry or dry vermouth instead of dry wine because they store indefinitely. The original recipe in "Simply the Best" called for reduced-calorie margarine, but I prefer using 1/2 butter (as long as the food doesn't swim in it!) and 1/2 olive oil. This is one diet-friendly recipe that doesn't seem like a diet recipe. In the old WW program one portion was 4 "thingies".
Provided by KateL
Categories < 30 Mins
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 195.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 101, Sodium 354.4, Carbohydrate 5.2, Fiber 0.4, Sugar 0.4, Protein 25.1
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