Salmon With Lemon Chive Cream Sauce Recipes

SALMON WITH HERB & GARLIC CREAM SAUCE

Steps:

• Season: Pat salmon dry, then sprinkle with salt and pepper.
• Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
• Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
• Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
• Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
• Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
• Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
• Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
• Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
• Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

PAN-SEARED SALMON FILLETS WITH CREAMY LEMON-CHIVE SAUCE

Steps:

• Season salmon all over with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook salmon, turning halfway through, for 8 to 10 minutes or until browned and almost cooked through. Transfer to plate.
• Meanwhile, whisk together milk, Parmesan, lemon zest, lemon juice, flour and garlic. Add to skillet; bring to boil. Return salmon and any accumulated juices to skillet.
• Simmer for 3 to 5 minutes or until sauce is slightly thickened and salmon is cooked through. Transfer salmon to platter. Stir cottage cheese, chives and parsley into sauce and spoon over salmon. Sprinkle with cracked pepper and serve with lemon wedges.

EASY BAKED SALMON WITH LEMON AND CHIVES

Steps:

• Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
• Rinse salmon with cold water and pat dry with paper towel.
• Place salmon skin side down on sheet pan and sprinkle with salt and pepper.
• Bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
• Meanwhile, combine dressing ingredients in a small bowl.
• Enjoy immediately with dressing drizzled over top of salmon fillets.

PASTA WITH SMOKED SALMON, WHITE WINE, CREAM & CHIVES

Steps:

• Melt butter in a large frying pan over medium low heat.
• Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes.
• Add wine and simmer until reduced by half, 3 minutes.
• Add cream, lemon zest and juice, chives and salmon.
• Heat over medium low heat, without boiling, until hot through, 1 minute.
• Add salt& pepper to taste.
• Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water.
• Add pasta to the sauce.
• Toss well to coat, adding reserved water as needed.
• Stir through chopped parsley, if using.
• Top with Salmon roe, if using.
• Serve immediately.

SALMON WITH LEMON, CHIVE CREAM SAUCE

Steps:

• Combine the clam juice, vermouth, and shallots in a small saucepan.
• Boil until liquid is reduced to 1/3 cup, about 10 minutes.
• Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
• Add lemon juice.
• Strain sauce and return to saucepan.
• Add chopped chives and season to taste with salt and pepper.
• Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
• Sprinkle salmon scallops with salt and pepper.
• Sprinkle lightly with nutmeg.
• Melt butter in large skillet over medium high heat.
• Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
• Bring sauce to a boil and divide between four plates.
• Arrange salmon on top of sauce.
• Garnish with whole chives.

SALMON WITH CREAMY WHITE WINE SAUCE

Steps:

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
• Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

SEARED SALMON WITH A LEMON -CHIVE BEURRE BLANC RECIPE - (4.4/5)

Steps:

• To prepare beurre blanc, place shallots, lemon juice, wine and peppercorns in a small skillet and stir to combine. Place over medium heat and reduce until almost dry. Strain reduced wine mixture through a fine mesh sieve into a medium saucepan. Stir in cream to cool. Heat saucepan with wine mixture over medium-low heat and add butter pieces one at a time, whisking constantly to incorporate, until all butter has been added and sauce is thickened. Is sauce begins to simmer, remove pan from heat and add another piece of butter to cool. Remove sauce from heat. Taste and season with salt and pepper as needed. Stir in chives and lemon zest. Keep warm until ready to use. To prepare salmon, season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oils over medium-high heat until almost smoking. Sear salmon on both sides until lightly browned, about 2 to 3 minutes per side, flipping once with a fish spatula. To serve, place each salmon fillet on an individual serving plate. Ladle 1 to 2 ounces of the beurre blanc over each fillet. Serve immediately.

SALMON WITH LEMON AND CHIVE CREAM SAUCE

Steps:

• Combine stock, wine, shallots, and vermouth in small saucepan. Boil until liquid is reduced to 1/3 cup, about 10 minutes. Add cream; boil until sauce coats spoon, about 2 minutes. Add lemon juice. Strain sauce; return to saucepan. Add chopped chives. Season with salt and pepper.
• Place salmon on work surface. Using sharp knife, cut salmon on deep diagonal (almost parallel to work surface) into eight 1/4-inch thick scallops. Sprinkle salmon scallops with salt and pepper. Sprinkle lightly with nutmeg.
• Melt butter in large nonstick skillet over medium-high heat. Working in batches, add salmon to skillet; cook until just opaque in center, 30 seconds per side.
• Bring sauce to boil. Divide among plates. Place salmon atop sauce. Garnish with whole chives, if desired, and serve.