Salmonandcrabinphyllowithwhitewinehoneymustardsauce Recipes

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SALMON WITH WHITE WINE MUSTARD SAUCE



Salmon With White Wine Mustard Sauce image

This sauce is an excellent complement to a nice salmon fillet. I make it over and over and it is always a hit.

Provided by nichols.kathy

Categories     Very Low Carbs

Time 24m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 teaspoon salt, divided
1/8 teaspoon black pepper
4 (6 ounce) salmon fillets (about 1 inch thick)
1 tablespoon butter, divided
3 tablespoons shallots, minced
2 tablespoons dry white wine
3/4 cup chicken broth
1 tablespoon Dijon mustard
3/4 teaspoon cornstarch
4 teaspoons tarragon, minced

Steps:

  • 1. Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add fish and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet and keep warm.
  • 2. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and saute for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with tarragon.

Nutrition Facts : Calories 249.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 95.2, Sodium 466.1, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 35.3

SALMON AND CRAB IN PHYLLO WITH WHITE WINE HONEY MUSTARD SAUCE



Salmon and Crab in Phyllo With White Wine Honey Mustard Sauce image

This is a simple and healthy dish. The sauce is optional, but if you like a light vinegar-y sauce, it does add a little something to the dish. Otherwise some sort of cream sauce would probably be nice.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 19

1/4 cup fresh parsley leaves, packed
1 tablespoon breadcrumbs (plain or Italian flavored)
1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/2 teaspoon garlic, minced
1/4 teaspoon lemon pepper
2 tablespoons white wine
1 ounce fat-free cream cheese (or reduced fat, or regular)
1 tablespoon parmesan cheese, fresh grated
3 ounces crabmeat or 3 ounces imitation crabmeat
2 (6 ounce) boneless skinless salmon fillets, thawed
4 sheets phyllo dough, thawed
cooking spray or olive oil
3 tablespoons white wine
1/4 teaspoon dill weed, dried
1/2 teaspoon cornstarch
2 teaspoons honey mustard
1 teaspoon butter
white pepper, to taste

Steps:

  • Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
  • Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
  • Add in cream cheese and process again until well mixed.
  • Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab).
  • Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
  • Layer a second sheet on top and spray again.
  • Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
  • Wrap and fold the dough over the fish, and place fold side down in the baking dish.
  • Spray the top of the packet with cooking spray.
  • Repeat with the remaining phyllo, fish, and crab mixture.
  • Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
  • When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
  • Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
  • Spoon sauce over the packets and serve.

Nutrition Facts : Calories 509.7, Fat 17, SaturatedFat 4.1, Cholesterol 120.3, Sodium 871.9, Carbohydrate 30.7, Fiber 1.4, Sugar 2.8, Protein 48.8

WHITE WINE, HONEY MUSTARD VINAIGRETTE



White Wine, Honey Mustard Vinaigrette image

Make a few hour ahead. It goes well on salads, grilled steak or salmon. Pulled this from a newspaper here in Arizona and served to the family. Very simple and nice flavors.

Provided by gail.lalumiere

Categories     Salad Dressings

Time 10m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 6

1/4 cup white wine vinegar
1 tablespoon honey
1 tablespoon coarse ground mustard or 1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
3/4 cup olive oil, extra virgin

Steps:

  • Mix the vinegar through the salt and pepper in a small bowl with tall sides.
  • Wisk in the olive oil until it emulsifies.
  • Refrigerate and allow the flavors to develop.

Nutrition Facts : Calories 150.7, Fat 16.2, SaturatedFat 2.2, Sodium 75.4, Carbohydrate 1.9, Fiber 0.1, Sugar 1.8, Protein 0.1

ROASTED SALMON WITH WHITE-WINE SAUCE



Roasted Salmon with White-Wine Sauce image

Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 6

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g

SALMON WITH WINE MUSTARD SAUCE



Salmon With Wine Mustard Sauce image

Make and share this Salmon With Wine Mustard Sauce recipe from Food.com.

Provided by BakinBaby

Categories     Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

6 salmon fillets
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons lemon juice
1/4 cup shallot (minced)
6 ounces white wine
1/2 cup cream
3/4 teaspoon stone ground mustard
1/4 cup green onion (chopped fine)
1/4 cup parsley (fresh, chopped-optional)
sea salt
grape tomatoes (if desired for garnish)
parsley sprig (if desired for garnish)

Steps:

  • Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
  • You can start baking the fish about half way though starting the sauce.
  • Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
  • Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
  • Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.

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