WHITE WINE GARLIC SALMON
Juicy, tender white wine garlic salmon pan fried and cooked in a delicious sauce is an easy,fool-proof recipe. Perfect served with greens for dinner.
Provided by Alida Ryder
Categories Easy Dinner Gluten free
Time 15m
Number Of Ingredients 6
Steps:
- Heat a large frying pan over high heat and add a splash of canola oil.
- Dry the salmon fillets with paper towel and season generously with salt.
- Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
- Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
- Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
- Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
- Serve with extra lemon wedges.
Nutrition Facts : Calories 257 kcal, Carbohydrate 2 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 68 mg, Sodium 92 mg, ServingSize 1 serving
SALMON WITH CREAMY WHITE WINE SAUCE
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
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
POACHED SALMON II
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g
POACHED SALMON IN WHITE WINE SAUCE
Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Divide all the ingredients except the salmon between 2 skillets.
- If you do not have one big enough to hold all the salmon.
- Add the salmon filets and bring the liquid to a simmer over medium heat.
- Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.
SALMON TROUT POACHED IN WHITE WINE
Categories Appetizer Poach Hanukkah Wheat/Gluten-Free Trout White Wine Winter Bon Appétit
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
- Mix pickles and parsley in bowl. Serve fish with pickle mixture.
WINE-POACHED SALMON WITH DILL
Quick and easy meets delicious and wholesome in this wine-poached salmon with dill and scallions. Tastes great hot or can be refrigerated and enjoyed the next day with another dash of soy sauce.
Provided by Leigh
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season salmon with seasoned salt.
- Combine chicken broth, wine, and ginger in a large saucepan and bring almost to a boil.
- Set aside about a teaspoon of the dill and green onion for the sauce. Add the rest to the pot; then add salmon. Cover, reduce heat to low, and cook until easily flaked with a fork, 8 to 10 minutes, or until desired doneness. Remove salmon from pot carefully using a slotted spoon or spatula and place on a plate.
- Combine 2 tablespoons of poaching liquid from the pot with reserved teaspoon of dill and green onion; add soy sauce. Pour over salmon before serving or after plating.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2.8 g, Cholesterol 84.8 mg, Fat 16.4 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 3.3 g, Sodium 615.6 mg, Sugar 1.2 g
POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
- Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
- Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.
WHITE WINE POACHED SALMON WITH TARRAGON & CREAM (FOR ONE)
Elegant, fast, easy and delicious! This recipe is easily doubled, tripled etc. Serve with rice, a side salad, and a glass of wine! From "Solo Suppers" by Joyce Goldstein.
Provided by BecR2400
Categories Very Low Carbs
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.
- Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm.
- Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon and fresh lemon.
- Serve with rice and a glass of wine.
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