Salmon Tournedos With Herb Sauce Recipes

10 BEST SAUCES FOR SALMON (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious salmon sauce recipe in 30 minutes or less!

SAUTEED SALMON AND BACON TOURNEDOS WITH BRUSSEL SPROUTS, HEDGEHOG MUSHROOMS AND SAUCE CHATEAUBRIAND

Steps:

• In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.
• In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint). Combine the reduced stock with the reduction. Let it sit for a few minutes to infuse the flavor, then strain.
• Check the salmon for bones. To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it. You should make 2 small tournedos per portion. 1 Season the tournedos with salt and pepper. Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking. Cook for about 1.5 minute per side. Remove from the pan and hold warm in a plate. Remove the butcher twine.
• In one saute pan warm up some olive oil with the garlic cloves. When the garlic starts frying, remove it and add the mushrooms. Cook them at high heat for a few seconds. Season and reserve them in a bowl. In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked. Reserve in a bowl.
• Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs.
• Place the sprouts in the center of the plate. Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce and serve.

SLOW-ROASTED SALMON WITH HERB SAUCE

Steps:

• Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
• Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
• Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

SALMON TOURNEDOS WITH HERB SAUCE

Steps:

• Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
• Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
• Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
• Bake salmon packets until salmon is cooked through, about 10 minutes.
• Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce around and serve.