Salmon With White Wine Sauce Food

ROASTED SALMON WITH WHITE-WINE SAUCE

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
• Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

SMOKED SALMON WITH SOY SAUCE AND WHITE WINE

Steps:

• Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. Place the salmon in a
• non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered
• with brine. Refrigerate for 6 to 8 hours. Rinse the salmon with cold running water and pat dry with paper towels.
• Allow to air dry about an hour. Smoke the fish using hickory or your favorite hardwood until flaky.

POACHED SALMON IN WHITE WINE SAUCE

Steps:

• Divide all the ingredients except the salmon between 2 skillets.
• If you do not have one big enough to hold all the salmon.
• Add the salmon filets and bring the liquid to a simmer over medium heat.
• Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.

ROASTED SALMON WITH WHITE WINE SAUCE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
• Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

SALMON: GRILLED IN WHITE WINE MARINADE WITH VEGETABLES

Steps:

• Arrange salmon filets in dish. Season with salt and pepper. Cover filets with dill, garlic, lemon juice, olive oil, and white wine. Rub seasonings into the salmon (I rubbed it in after every ingredient).
• Turn salmon over to marinate in sauce. Let marinate in refrigerator at least one hour before grilling.
• Assemble lemons, onions, and garlic on a sheet of aluminum foil. Sprinkle with salt, pepper, and olive oil. Fold foil into packet.
• Fire up the grill and put on the vegetable packet. Allow to cook 20 minutes before adding salmon.
• Put vegetables on top tier of grill. Add salmon skin side down and grill 8-15 minutes, or until fish flakes easily.
• Serve salmon topped with vegetables and Caper Mayonnaise. Enjoy!

SEARED SALMON WITH CREAMY WHITE WINE MUSHROOM SAUCE

Steps:

• PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
• PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
• Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
• MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
• RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
• SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
• Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
• FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
• SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.

BAKED SALMON WITH WHITE WINE

Steps:

• Place salmon on heavy-duty foil (large enough to wrap the salmon).
• Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
• Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
• Remove from oven; open foil and arrange salmon on a platter.
• If you like, remove the skin before serving, and garnish with lemon wedges.

PEPPERCORN-CRUSTED SALMON WITH WHITE WINE BUTTER SAUCE

Steps:

• For salmon:.
• Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Brine can be prepared 3 days ahead. Cover and chill).
• Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
• Preheat oven to 350ºF. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
• Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
• Meanwhile, prepare sauce.
• Combine wine, shallot, and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper.
• Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)

Steps:

• In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
• Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
• Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
• Serve with rice and a glass of wine.