Meyer Lemon Cream Sauce For Salmon Recipes

MEYER LEMON CREAM SAUCE FOR SALMON

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.

GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER

Steps:

• In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
• Preheat grill to medium.
• Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
• Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
• What a delish fish!
• *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

MEYER LEMON BEURRE BLANC OVER SALMON

Steps:

• In a nonreactive saute pan over medium low heat, add the lemon juice and shallots Simmer until half the liquid has been reduced; it will feel almost dry or what is referred to as "au sec".
• Take the pan off the heat and whisk in several pieces of diced butter (about a 1/4 of the butter). When it's nicely incorporated whisk in a few more pieces butter (another 1/4 of the butter). The sauce should begin to feel smooth.
• Place the pan back over medium low heat and whisk in the remaining butter until the sauce is smooth.
• Take the sauce off the heat and gently stir in the lemon zest and season to taste with salt.
• Strain the sauce into a container and ladle over pan seared, roasted or grilled salmon.
• Garnish with chopped fresh chive or little tender sprigs of fresh thyme.

GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD

Steps:

• To prepare the salmon:
• To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
• Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
• Prepare a medium-hot grill. Lightly oil the grill grate.
• Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
• Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
• Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

POACHED SALMON WITH LEMON CRISPS AND MEYER LEMON CREAM

Steps:

• For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1.
• Remove the portions with a spatula and chill until service. See Chef's Note 2.
• For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.;
• For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.;
• For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.