Salmon With Irish Butter Sauce Recipes

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NORTH ATLANTIC POACHED SALMON WITH IRISH BUTTER SAUCE



North Atlantic Poached Salmon with Irish Butter Sauce image

Salmon can be the perfect centerpiece to a romantic meal. This salmon recipe features both the aphrodisiacs of salmon and fennel served in a creamy, Irish butter sauce. It's a fairly simple dish that's hard to resist.

Provided by Diane Brown

Categories     Main Course

Time 30m

Number Of Ingredients 9

2 8- oz North Atlantic Salmon filets
1 tsp salt
1/2 head fennel (coarsely chopped)
1 shallot (finely minced)
1 Tbsp white wine
2 Tbsp very cold, unsalted Irish butter (cut into cubes)
Salt and pepper
Squeeze of fresh lemon
1/4 tsp chopped parsley

Steps:

  • Fill a medium-sized saucepan half full with water, salt and bring to a boil.
  • Reduce the water to a gentle simmer, add the fennel and fish. Cover and cook for 15 minutes.
  • Turn off and keep fish in water while you make sauce.
  • Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry.
  • Remove from heat and whisk in butter one cube at a time, butter will start to thicken.
  • Season with salt, pepper and lemon.
  • Serve over the poached salmon and garnish with parsley.

POACHED SALMON WITH IRISH BUTTER SAUCE



Poached Salmon with Irish Butter Sauce image

For maximum flavor, we cook the salmon in the time-honoured way: by placing it in boiling salted water.

Provided by Food Network

Categories     main-dish

Yield Serves 8

Number Of Ingredients 10

2 1/2 pounds (1.12 kilograms) center cut of fresh salmon
Water
Salt
2 egg yolks
1 dessertspoon cold water
4 ounces (110 grams) butter, diced
Approximately 1 teaspoon lemon juice
1/4 ounce (8 grams) butter
Salt and freshly ground pepper
Sprigs of watercress or flat parsley

Steps:

  • Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.
  • Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
  • To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.

STUFFED SALMON WITH BALSAMIC BUTTER SAUCE



Stuffed Salmon with Balsamic Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound jumbo lump crab meat
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Worcestershire sauce
1 pound skinless Atlantic salmon or wild salmon fillet, cut into 4 pieces
1/4 pound Brie cheese, sliced
Salt and freshly ground pepper
1 bunch asparagus, trimmed
Salt and pepper
1 1/4 cups balsamic vinegar
1 1/2 tablespoons minced shallots
1 stick (8 tablespoons) salted butter, cut into 4 pieces
1 tablespoon olive oil
Wild rice, for serving

Steps:

  • For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
  • Preheat the oven to 475 degrees F.
  • For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
  • Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
  • For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
  • Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
  • In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
  • Serve the salmon and asparagus over wild rice. Spoon over the sauce.

SALMON WITH GARLIC-BUTTER SAUCE



Salmon with Garlic-Butter Sauce image

This is a light baked salmon dish that serves two quickly and easily for a perfect weeknight meal. Serve with salad or potatoes.

Provided by Steph W

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 5

3 ounces butter
4 cloves garlic, crushed
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
2 salmon steaks

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
  • Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 496 calories, Carbohydrate 2.3 g, Cholesterol 146.7 mg, Fat 45.2 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 23.8 g, Sodium 375.1 mg, Sugar 0.1 g

IRISH ROASTED SALMON



Irish Roasted Salmon image

Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. A delicious combination! From Food and Drink. Prep time includes marinating time.

Provided by Leslie

Categories     European

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 teaspoons chopped fresh thyme
1 1/2 teaspoons grated lemon zest
2 tablespoons vegetable oil
salt & freshly ground black pepper
4 (6 ounce) salmon fillets

Steps:

  • Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
  • Preheat oven to 450°F.
  • Remove salmon from marinade and place on a rack over a roasting pan.
  • Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

Nutrition Facts : Calories 344.4, Fat 14.2, SaturatedFat 2.2, Cholesterol 77.4, Sodium 127.5, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 34.6

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