Best Salmon Filets With Creamy White Winecrab Meat Sauce Recipes

SALMON WITH CREAMY WHITE WINE SAUCE

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.

SALMON WITH CRAB SAUCE

Steps:

• Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
• Set aside.
• Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
• Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
• Remove from heat.
• Add cream cheese and stir until melted.
• Add lemon juice and zest , green onion and the crab and any liquid from th can.
• Keep warm over a very low heat.
• Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
• Plate salmon and pour crab sauce over each filet.

ROASTED SALMON WITH WHITE WINE SAUCE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
• Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.