RC'S SALMON WITH BASIL CREAM SAUCE. *****
Out of my many salmon recipes, this one is my favorite. A nice light cream basil sauce with a hint of white wine, complements this fish nicely.
Provided by 946481
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the salmon into 6 equal serving pieces, wash and pat dry on.
- paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan.
- Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shollots and garlic to the pan.
- Saute, stirring frquently, for 5 minutes.
- Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.
- To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.
Nutrition Facts : Calories 264.3, Fat 10.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 208.8, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 31.3
GRILLED SALMON IN CHAMPAGNE SAUCE
After a long week of my business traveling, my wonderful retired husband (now past---God rest his soul) would pick me up at the airport and fix this delicious dish, while toasting the coming weekend with the extra champagne. This is wonderful!
Provided by Caroline Cooks
Categories European
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Paint each fillet on both sides with olive oil; salt and pepper.
- Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of doneness.
- Remove to heated platter and cover.
- Heat 1 teas. olive oil in saute pan over medim heat; add shallots.
- Saute about 1 1/2 minutes to soften.
- Reduce heat to med-low.
- Stir in Champagne, mustard, salt(if desired) and tarragon.
- Blend well.
- Remove from heat, stir in sour cream.
- Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.
- Serve.
SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL
Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.
Provided by BecR2400
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
- Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
- Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
- While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
- When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
- Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
- Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
- Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
- Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
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