Salmon Cannelloni With Lemon Cream Sauce 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 LEMON MUSTARD SALMON WITH SOUR CREAM

Steps:

• In 8-inch square baking dish or large resealable plastic bag, combine oil, 2 tablespoons lemon juice, 2 teaspoons mustard and garlic; blend well.
• Add salmon; turn to coat.
• Cover dish or seal bag; refrigerate 1 to 2 hours, turning once or twice.
• Meanwhile in small bowl combine all sauce ingredients, mix well.
• Cover; refrigerate to blend flavors.
• Heat grill.
• When ready to barbecue, oil grill rack.
• Place salmon, skin side down, on gas grill over medium-high heat or on charcoal grill 4 to 5 inches from medium-high coals.
• Cook 10 to 17 minutes or until fish flakes easily with fork, turning once.
• Cut into 4 pieces; serve with sauce.

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

SALMON CANNELLONI WITH LEMON CREAM SAUCE

Steps:

• Crepes:.
• Blend together eggs, water and flour in small bowl until smooth. Stir in tarragon.
• Lightly brush a 10-inch nonstick skillet with melted butter and heat over Moderate heat until hot but nor smoking. ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. Cook until just est and underside is lightly browned, about 30 seconds, then invert crepe onto clean kitchen towel in one layer and cool. Make 5 more with remaining batter in the same manner.
• Lemon Sauce:.
• Melt butter in 2 quart heavy saucepan over low heat. Add flour and cook, whisking, 2 minutes. add chicken broth in slow stream,whisking,then bring to a boil. Reduce heat and simmer whisking occasionally,about 5 minutes. Stir in lemon juice, zest pepper and cream, then remove from heat.
• Assembly:.
• Preheat oven to 425°F Butter a 13x9" baking dish and spread with half of the sauce.
• Stir together butter, shallots, salt and pepper and spread about 2 tsp on top of each fillet.
• Put crepe on a work surface, then place 1 salmon fillet, butter side down, in the center of the crepe and fold it around the salmon, leaving ends open. Transfer to baking dish, arrange seam side down, in sauce . Make 5 more in the same way. Spoon remaining saucr over and bake 15 -20 minutes or until cooked and sauce is bubbling.
• This recipe can be made 1 day in advance and refrigerated until ready to bake.
• I have also assembled the crepe and salmon and then frozen them at this point. then all I have to do is make the sauce Thaw the salmon crepe and bake.