MEYER LEMON CREAM SAUCE FOR SALMON
The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
- Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
- Serve sauce over salmon.
Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g
SALMON WITH LEMON CREAM SAUCE
This salmon with cream sauce recipe has a simple, quick lemon cream sauce that comes together as the fish is frying. Dinner is on the table in 20 minutes!
Provided by Elise Bauer
Categories Dinner Quick and Easy Fish Salmon Seafood
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook the sauce: Pour the lemon juice, broth, and cream into a small pot and bring to a simmer. Immediately lower the heat to low, cover the pot, and simmer gently for 10 minutes. Add salt and pepper to taste. The last minute or two, uncover the pot and increase the heat to high to reduce the sauce a bit.
- Prep the salmon: While the sauce is cooking, check the salmon for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones.
- Cook the salmon fillets: Add the oil to a sauté pan large enough to fit the fillets in one layer. Heat the pan on high and let the pan heat up for 90 seconds. Lay the fillets in the hot pan and lower the heat to medium. Let the fillets sizzle steadily for 3 to 5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes. With a metal spatula, gently turn the fillets over. Cook for another 1 to 5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.
- Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve. If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise, serve the fillets skin-side down.
Nutrition Facts : Calories 592 kcal, Carbohydrate 24 g, Cholesterol 153 mg, Fiber 6 g, Protein 41 g, SaturatedFat 14 g, Sodium 325 mg, Sugar 10 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
EASY POACHED SALMON
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.
Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Salmon Grill Lemon Cucumber Mayonnaise Sour Cream Dill Summer Grill/Barbecue Dinner Seafood Fish
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare the salmon:
- To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
- Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
- Prepare a medium-hot grill. Lightly oil the grill grate.
- Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
- Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
- Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.
BAKED SALMON WITH MEYER LEMON, OLIVES AND OREGANO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
- Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
- Serve immediately with the lemon wedges.
POACHED SALMON
Poached salmon is delicate, moist, and cooks in minutes. Perfect for dinner parties and fast weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
- Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
- Scatter the dill, peppercorns, and bay leaf over the top.
- Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
- Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
- With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 260 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
POACHED SALMON WITH DILL AND LEMON
This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.
Provided by China M
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
- Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
- Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
- Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 5.6 g, Cholesterol 55.8 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 80.9 mg, Sugar 2.8 g
POACHED SALMON WITH LEMON MAYONNAISE
Categories Herb Brunch Poach Quick & Easy Mayonnaise Lemon Salmon Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For salmon:
- Combine first 5 ingredients in deep skillet. Simmer 10 minutes to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid in skillet. Cool salmon. Cover and chill until cold. (Can be prepared 1 day ahead.)
- For Mayonnaise:
- Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes. Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl. Mix in 1 tablespoon poaching liquid. Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.)
- Line platter with lettuce. Top with salmon. Make cut in each lemon slice from center to edge. Twist lemon slices and place atop salmon. Garnish with lemon wedges and tomatoes and serve with mayonnaise.
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