Salmon With Tequila Cream Sauce Recipes

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SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

SALMON PASTA IN CREAM SAUCE



Salmon Pasta in Cream Sauce image

This is a ridiculously easy and delicious pasta dish that is ready in about 30 minutes. You can use fresh or frozen salmon. We eat it almost once a week. You can use any noodle shape you like.

Provided by Julian

Categories     Seafood     Fish     Salmon

Time 30m

Yield 2

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 (8 ounce) salmon fillet, cut into cubes
salt and freshly ground black pepper to taste
3 tablespoons butter, divided
1 tablespoon olive oil
½ small onion, diced
1 clove garlic, minced
¼ cup dry white wine, or to taste
½ cup heavy whipping cream
1 teaspoon tomato paste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
  • While spaghetti is cooking, season salmon with salt and pepper. Heat 2 tablespoons butter and olive oil in a skillet over medium heat and cook salmon until opaque on all sides, about 5 minutes. Transfer to a plate.
  • Melt remaining 1 tablespoon butter in the same skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 20 seconds. Pour in wine and allow to evaporate. Pour in heavy cream and cook for 2 minutes. Stir in tomato paste and cook until sauce has desired consistency, 3 to 5 minutes. Add salmon to the skillet and heat in the sauce.
  • Season salmon sauce with salt and pepper and serve with spaghetti.

Nutrition Facts : Calories 1059.4 calories, Carbohydrate 88.8 g, Cholesterol 203.4 mg, Fat 57.4 g, Fiber 4 g, Protein 40.3 g, SaturatedFat 27.6 g, Sodium 312.8 mg, Sugar 4.5 g

TEQUILA LIME GRILLED SALMON



Tequila Lime Grilled Salmon image

Some might say that salmon and tequila don't mix, but we beg to differ. This tequila lime grilled salmon recipe is the perfect blend of sweet, smoky, and spicy.

Time 1h10m

Yield 4

Number Of Ingredients 9

1/2 cup chopped fresh cilantro
1/2 cup tequila
1/4 cup fresh lime juice
1/4 cup triple sec
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 teaspoon salt
4 (6 ounce size) salmon steaks or fillets

Steps:

  • Combine the cilantro, tequila, lime juice, triple sec, olive oil, garlic, pepper, and salt in a zip-top plastic bag or shallow dish. Add the salmon to the tequila marinade and turn to coat it in the liquid. Seal the bag or cover the dish and refrigerate for 1 hour, turning the salmon after 30 minutes. Preheat and grease the grill. Remove the salmon from the marinade. Place on the hot grill and cook for 8 minutes per inch of thickness (measure at the thickest part). Turn the fish once during the cooking time. Remove from the grill and serve immediately.

Nutrition Facts :

PASTA WITH TEQUILA LIME CREAM SAUCE



Pasta With Tequila Lime Cream Sauce image

This is a good recipe that I found in Epicurian Recipes Website and posted it for CJAY in the topic thread, but here it is for public review.

Provided by pink cook

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup lime juice
1/2 cup tequila
1/4 cup white wine vinegar
1 1/2 cups cream, plus 2 tablespoons (or can use half-and-half cream or evaporated milk)
1 shallot, finely minced
3 garlic cloves, minced
3 tablespoons butter
1 teaspoon cornstarch
12 ounces fettuccine pasta
4 green onions, finely chopped
4 roma tomatoes, diced
grilled chicken, shrimp or salmon

Steps:

  • Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup.
  • Add cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter.
  • Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.
  • Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.
  • Serve garnished with fresh cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon for a heartier meal.

Nutrition Facts : Calories 625.6, Fat 38.6, SaturatedFat 23.1, Cholesterol 186.8, Sodium 121.9, Carbohydrate 59.3, Fiber 1.3, Sugar 2.6, Protein 13.2

GRILLED TEQUILA SALMON



Grilled Tequila Salmon image

This recipe comes from British Columbia cooking teacher Jane Baily. The steaks are moist with a real Mexican kick. Add green rice, a side salad, make the Margaritas and let the party begin!!!

Provided by CountryLady

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 limes
1/3 cup tequila
1/4 cup olive oil
2 jalapeno peppers, seeded
2 teaspoons sugar
2 teaspoons chili powder
1/2 teaspoon salt
4 salmon steaks, each about 1 1/2 inches thick or 2 lbs salmon fillets
1 tablespoon cold butter (optional)

Steps:

  • Grate peel from limes & place in a bowl.
  • Squeeze out 1/2 cup juice from limes.
  • Add to bowl along with tequila & oil.
  • Finely chop peppers and stir into lime mixture along with sugar, chili powder & salt.
  • Place salmon into large resealable plastic bag.
  • To support the bag, place in a large bowl.
  • Pour marinade over fish and seal bag.
  • Let marinade for at least an hour--but preferably 4 hours.
  • Lightly oil grill and turn BBQ to medium.
  • Remove salmon from marinade & place directly on hot grill.
  • BBQ, with lid closed, for about 7- 8 minutes per side or until a knife point inserted into the center of the salmon feels warm.
  • While salmon is grilling, pour remaining marinade into a saucepan.
  • Boil vigorously, uncovered, stirring often, until sauce is reduced by half--about 3 minutes.
  • If you want a thicker sauce, add butter & whisk constantly for about another minute.

Nutrition Facts : Calories 326.7, Fat 24.7, SaturatedFat 4.1, Cholesterol 59, Sodium 363.8, Carbohydrate 6.8, Fiber 1.6, Sugar 3, Protein 20.4

SALMON WITH CREAMY WHITE WINE SAUCE



Salmon with Creamy White Wine Sauce image

Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 10

1 tbsp vegetable oil
2 salmon fillets (boneless, skin-on)
1 clove garlic (peeled and minced)
1/4 cup (60 ml) white wine
1/4 cup (60ml) strong chicken stock ( (I use 1 stock cube crumbled into 1/4 cup/60ml hot water))
3/4 cup (180ml) double (heavy) cream
1/4 tsp salt
1/4 tsp pepper
3 tbsp grated parmesan
zest of 1 lemon

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.

Nutrition Facts : Calories 607 kcal, Carbohydrate 5 g, Protein 29 g, Fat 50 g, SaturatedFat 29 g, Cholesterol 196 mg, Sodium 537 mg, Sugar 1 g, ServingSize 1 serving

OVEN BAKED SALMON WITH LEMON CREAM SAUCE



Oven Baked Salmon with Lemon Cream Sauce image

This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 24m

Number Of Ingredients 9

2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley (finely chopped, to garnish)
1 small onion or 2 medium shallots (super finely diced (about 1/4 cup diced))
1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
1/4 cup dry white wine (such as chardonnay or pino grigio)
1/2 cup heavy cream
1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces

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 WITH TEQUILA CREAM SAUCE



SALMON WITH TEQUILA CREAM SAUCE image

Categories     Fish     Sauté

Yield 4 People

Number Of Ingredients 12

Ingredients: salmon tequila sauce
3 fresh jalapeno chilies
45ml/3 tbsp olive oil
1 small onion, finely chopped
150ml/¼ pint fish stock
Grated rind and juice of 1 lime
120ml/4fl oz single cream
30ml/2 tbsp reposada tequila
1 firm avocado
4 salmon fillets
Salt and ground white pepper
Strips of green pepper and fresh flat leaved parsley to garnish

Steps:

  • Method 1. Roast the chilies in a frying pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes. 2. Heat 15ml/1 tbsp of the oil in a saucepan. Add the onion and fry for 3-4 minutes, then add the stock, lime rind and juice. Cook for 10 minutes, until the stock starts to reduce. Remove the chilies from the bag and peel off the skins, slit and scrape out the seeds. 3. Stir the cream into the onion and stock mixture. Slice the chili flesh into strips and add to the pan. Cook over a gentle heat, stirring constantly, for 2-3 minutes. Season to taste with salt and white pepper. 4. Stir the tequila into the onion and chili mixture. Leave the pan over a very low heat. Peal the avocado, remove the stone and slice the flesh. Brush the salmon fillets on one side with a little of the remaining oil. 5.Heat a frying pan or ridged grill pan until very hot and add the salmon, oiled side down. Cook for 2-3 minutes, until the underside is golden, then brush the top with oil, turn each fillet over and cook the other side until the fish is cooked and flakes easily when tested with the tip of a sharp knife. 6. Serve on a pool of sauce, with the avocado slices. Garnish with strips of green pepper and fresh parsley. This is good with fried potatoes

PAN-FRIED SALMON WITH TARRAGON AND CREAM SAUCE



Pan-fried salmon with tarragon and cream sauce image

Provided by Alex Mackay

Categories     Main course

Yield Serves 1

Number Of Ingredients 10

1 tbsp olive oil
1 tbsp butter
85g/3oz salmon fillet
salt and freshly ground black pepper
150ml/5fl oz double cream
150ml/5fl oz fish stock
2 tbsp chopped fresh tarragon
1 tbsp chopped fresh dill
3 asparagus spears, blanched
1 handful carrot batons, blanched

Steps:

  • For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
  • For the sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs.
  • To serve, place the salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.

TEQUILA LIME SAUCE



Tequila Lime Sauce image

This makes great pasta sauce or put it on you favorite seafood.I like to serve over poached salmon and orzo and sauted kale. 11/17/13

Provided by Karl Strasser

Categories     Other Sauces

Time 45m

Number Of Ingredients 9

1 c heavy cream
1 c half and half
2 Tbsp lime juice
1 Tbsp scallions
3 Tbsp tequila
1/2 Tbsp chicken base
1/2 c water
1/4 tsp white pepper
1/2 Tbsp roux

Steps:

  • 1. In a sauce pot combine heavy cream, half and half, water and chicken base.
  • 2. Bring it up to a simmer for 5 minutes and wisk the roux.
  • 3. Simmer for 10 minutes or until thickened.
  • 4. Wisk in tequila, lime juice, white pepper and scallions.
  • 5. Cool and cover.

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