Sugar Seared Salmon With Cream Sauce Recipes

SEARED SALMON WITH CREAMY LEEK SAUCE

Steps:

• Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
• Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
• Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.

SUGAR SEARED SALMON WITH COCONUT LIME SAUCE

Steps:

• Cook the Bok Choy: Remove the stalk end of the bok choy and rinse and dry leaves. Cut large leaves in half from top to bottom, if large. Heat a bit of cooking oil in a large skillet over medium heat. Add the garlic and bok choy leaves and cook, stirring for a minute. Add a tablespoon of water or so to the pan and allow to cook off, stirring once or twice while cooking another couple of minutes. Add a bit more water and allow to cook off, cooking and stirring another minute or so or until bok choy leaves are wilted and tender-crisp. Remove bok choy to a plate. Remove skillet from heat.
• While the Bok Choy is Cooking: Prepare the sugar rub by stirring together the sugar, salt and pepper. Gather your sauce ingredients and if you have time, measure them out and have them handy, so your sauce will come together quickly later.
• Cook the Salmon: Moisten salmon fillets slightly with a bit of water, then generously sprinkle top with sugar rub. Wipe the skillet clean with a paper towel then return to the burner over medium heat. Melt 2 Tbsp butter in skillet. Place salmon in skillet, with the side with the sugar rub down. Allow to cook undisturbed for about 2 minutes, then cook a further 2 minutes, moving the fillets around in the pan a bit, until the underside is deep golden and caramelized. Sprinkle the top with some sugar rub, then flip over and cook the other side until golden, about 3-4 minutes more. Remove salmon to a plate.
• Prepare the sauce: Keep the browned butter in the skillet and place skillet over medium heat. Add the lemongrass and ginger to the skillet and stir, scraping up any browned bits and cooking for 30 seconds or so. Add the coconut milk, fish sauce, brown sugar, turmeric, lime zest, lime juice and kaffir lime leaves, if using. Bring sauce to a boil. Allow to gently boil and reduce for a couple of minutes. Taste and season with salt and pepper, as needed and to taste. If you feel the salmon needs a warm up, you can set it in the skillet with the hot sauce for a minute.
• To serve: Place wilted bok choy in a little pile in the centre of a shallow serving bowl. Place salmon fillet on top of bok choy. Spoon some hot sauce on either side of the bok choy/salmon. Serve with a wedge of lime and some chopped fresh cilantro, if you like.

PAN SEARED SALMON WITH A CREAMY LEMON DILL SAUCE

Steps:

• In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip with a spatula the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate.
• Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened.
• Add the salmon back to the skillet and heat through. Add fresh dill to the sauce and serve.

SEARED SALMON WITH INDIAN-INSPIRED CREAM SAUCE

Steps:

• Season each fillet with salt and pepper; set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. Pour in chicken broth and cook 5 minutes longer, stirring occasionally. Stir in heavy cream and simmer 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.
• Prepare serving platter by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices, and green onions.

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 IN A CREAMY LEMON SAUCE

Steps:

• Zest about ½ of a lemon. Cut the lemons in half and juice 3 of the halves. Slice the remaining half.
• Heat the oil in an oven-proof skillet over medium-high heat.
• Add the salmon and sear for 2-3 minutes on each side, or until golden brown. Set aside on a plate.
• To the same skillet cook the garlic for 30 seconds, over medium heat.
• Add in the mascarpone together with the lemon zest and juice. Stir in the fresh dill and 2-3 tbsp of water to thin the sauce a bit.
• Return the salmon back into the pan and top with lemon slices.
• Cook for 4-6 mins until the salmon is cooked through and flaky and the sauce is bubbly.

SUGAR-SEARED SALMON WITH CREAM SAUCE

Steps:

• Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture. Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates. Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve.

SUGAR-SEARED SALMON WITH CREAM SAUCE RECIPE

Steps:

• Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture. Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates. Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve. This recipe yields 4 servings.