Salmon Sauce Recipe Biography
Source(google.com.pk)
REcipe 1: Quick Poached Salmon with Yoghurt-Dill Sauce
Ingredients:
100g (4 oz) low fat natural yoghurt
4 tablespoons Dijon mustard
1 tablespoon honey
4 tablespoons fresh lemon juice
handful chopped fresh dill
500g (1 1/4 lb) salmon
225ml (8 fl oz) white wine
100ml (4 fl oz) water
2 shallots, chopped
Method:
1. In a small bowl, blend the yoghurt, mustard, honey, lemon juice and dill. Cover, and refrigerate until serving.
2. In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yoghurt sauce.
Recipe 2: Poached salmon with cucumber and dill sauce
Ingredients:
For the salmon
225ml (8 fl oz) dry white wine or low-sodium chicken stock
350ml (12 fl oz) water
2 spring onions, sliced
8 black peppercorns
4 salmon fillets, 115g (4oz) each
175ml (6 fl oz) virtually-fat-free fromage frais
1/4 cucumber, peeled and diced
2 tbsp snipped fresh dill
1 tbsp fresh lemon juice
pepper to taste
sprigs of fresh dill to garnish
Method:
1. Combine the wine and water in a large nonstick frying pan and stir in the spring onions and peppercorns. Place the salmon in the pan in a single layer. Bring just to the boil over high heat. Reduce the heat to medium-low, cover and simmer for 6 minutes or until the fish flakes when tested with a fork.
2. Meanwhile, stir together the fromage frais, cucumber, dill, lemon juice and pepper in a medium bowl to make a sauce. Refrigerate if not serving immediately.
3. Carefully transfer the salmon fillets with a fish slice to a large platter. Garnish with fresh dill sprigs. Serve hot or chilled, with the sauce.
Recipe 3: Salmon with spicy coriander sauce
Ingredients:
1kg salmon
50g butter
40g chopped fresh coriander
1 fresh green chilli, seeded and chopped
salt and pepper to taste
Method:
1. Preheat barbecue for high heat.
2. Lightly grease one side of a large sheet of aluminium foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in coriander and chilli. When coriander is wilted, drizzle butter mixture over the salmon.
3. Place foil with salmon on the BBQ. Season with salt and pepper. Cook 15 minutes, or until fish is easily flaked with a fork. (Alternatively, bake at 200 C / Gas 6.)
Recipe 4: Salmon in a Creamy Sauce
Ingredients:
6 slices lemon
10g fresh rosemary
10g fresh thyme
4 (115g) fillets salmon
75g butter
3 tablespoons olive oil
4 cloves garlic, diced
1 small onion, diced
300ml double cream
1 tablespoon chopped fresh mint leaves
Method:
1. Tear a 60cm piece of baking parchment paper and place lemon slices in the middle, lengthways. Place fresh rosemary and thyme on top of lemon slices. Lay salmon fillets on top of herbs. Divide a knob of the butter amongst the fillets. Fold and seal the baking parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
2. Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
3. In a saucepan, combine the remaining butter, olive oil, garlic and onion; saute on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in double cream and cook until it begins to thicken. Remove from the heat.
4. Pour the hot butter mixture into a liquidiser. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long or it will begin to break down.
5. When fish is done, remove from the packet and place on a warm plate. Spoon sauce over top of fish.
Recipe 5: Lemon sauce for salmon fish cakes
Ingredients:
2 tablespoons butter
4 teaspoons all-purpose flour
175ml milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Method:
1. Melt butter in a saucepan over medium heat. Whisk in the flour and stir until smooth. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
Recipe 6: Smoked salmon and vodka pasta sauce
Ingredients:
knob butter
1/2 small onion, minced
50g (2 oz) diced smoked salmon
4 tablespoons vodka
1 plum tomato, chopped
5 tablespoons passata
4 tablespoons double cream
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
1/8 tablespoon dried crushed chillies
Method:
1. In a large saucepan sauté butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull away from heat and add the vodka.
2. When the vodka has burned off, return the sauce to heat and mix in the tomato, passata and double cream.
3. Season sauce with salt, pepper, nutmeg and chilli. Reduce sauce to desired consistency; serve tossed with penne.
Recipe 7: Nicky's salmon and king prawn pasta in lemon garlic sauce
Ingredients:
1 salmon fillet
5 king size prawns (peeled)
100g pasta
1 lemon
125ml white wine
3 garlic gloves, crushed
1 tbsp basil
1/2 tsp salt and pepper
2 tsp double cream
Method:
1. Cook the pasta in a large saucepan until al dente. Drain.
2. Meanwhile, heat oil in a frying pan over medium heat. Add the salmon, king prawn tails and garlic and cook for five minutes.
3. Add the lemon juce, whine, salt and pepper and simmer for another five minutes.
4. Stir in the pasta and add the double cream and season with basil.
Recipe 8: Baked Crusted Salmon with Easy Honey Mustard Sauce
Ingredients:
1 (680g) skinless centre-cut salmon fillet, cut into 4 pieces
250ml milk
4 tablespoons fine breadcrumbs
2 tablespoons grated Parmesan cheese
1 egg
50g butter, melted
1 tablespoon prepared mustard
1 tablespoon honey
Method:
1. Preheat an oven to 190 C / Gas 5. Prepare a baking tray by lightly oiling or lining with baking parchment.
2. Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
3. Stir the breadcrumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the breadcrumb mixture to coat; gently shake to remove the excess.
4. Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
5. While the salmon bakes, stir the butter, mustard and honey together in a bowl; drizzle over the baked salmon to serve.
Recipe 9: Salmon terrine with tarragon sauce
Ingredients:
1 tbsp butter, melted
200g salmon fillet, cut into chunks
4 eggs
250ml full-fat milk
pinch of mixed spice
1 tbsp brandy
dash of Tabasco
2 tsp chopped fresh tarragon
1/2 tsp salt
1/4 tsp freshly ground white pepper
200ml whipping cream, chilled
pinch of salt
1 tsp lemon juice
1 tsp chopped fresh tarragon
leafy herb salad
small sprigs of fresh tarragon to garnish
Method:
1. Preheat the oven to 160°C (gas 3). Thoroughly grease a 750ml loaf tin with the melted butter.
2. Put the salmon in a blender or food processor with the eggs, milk, mixed spice, brandy, Tabasco and chopped tarragon. Blend together, then season with salt and pepper.
3. Pour the mixture into the loaf tin, cover with buttered foil and place in a roasting pan. Pour sufficient boiling water into the pan to come about half way up the sides of the loaf tin. Bake for 40–50 minutes until set – insert a knife point and it should come out clean. Leave to cool in the tin, then place in the fridge and chill overnight.
4. Remove the terrine from the fridge 30 minutes before serving so that it isn't too cold. Just before serving, prepare the sauce. Add a pinch of salt to the cream and beat until thick. Blend in the lemon juice and tarragon.
5. Carefully run the blade of a knife all around the inside of the tin, then turn the terrine out onto a long platter, so that it comes out cleanly. Slice and arrange on individual plates. Place a small spoonful of dressing on each serving, then offer the remaining sauce in a separate dish. Serve with salad leaves and garnish with tarragon sprigs.
Recipe 10: Fettucine with Creamy Salmon Sauce
Ingredients:
2 tablespoons butter
280g salmon, cut into thin strips
1 leek, sliced
1 red onion, thinly sliced
1 clove garlic, crushed
180ml single cream
175ml soured cream
1/2 tablespoon cornflour
2 tablespoons lemon zest
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
225g fettuccine pasta
4 tablespoons grated Parmesan cheese
Method:
1. Melt butter in a large frying pan over medium heat. Add the salmon, leek, onion and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, soured cream and cornflour; stir into the frying pan. Stir in the lemon zest, pepper and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. Meanwhile, bring a large pot of lightly salted water to the boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with grated Parmesan cheese to serve.
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sauce Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
No comments:
Post a Comment