Sauce For Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Perfect Poached Salmon with Béarnaise Sauce
Ingredients:
2 tablespoons minced shallots
2 pounds boneless, skinless salmon
½ teaspoon salt
¼ teaspoon ground black pepper
1½ cups white wine
2 tablespoons salted butter, cut into quarters
¼ cup white wine
¼ cup white wine vinegar
1 tablespoon minced shallots
1½ teaspoons dried tarragon
? teaspoon ground black pepper
? teaspoon plus ½ teaspoon salt
8 tablespoons (1 stick) salted butter
4 egg yolks
1 tablespoon water
2 tablespoons lemon juice
1 pinch ground white pepper
DIRECTIONS:
Preheat the oven to 375° F. Add 1 tablespoon of shallots to a 9" x 13" baking dish and spread them out evenly.
Season the salmon on each side with the salt and pepper, then place it in the baking dish. Spread the remaining shallots on top. Pour the white wine over the salmon and dot the fish with the butter. Lightly press a sheet of wax paper onto the top of the salmon.
Bake the salmon for 10 to 12 minutes, until cooked through but still rare. Remove it from the oven, pour off and discard the liquid, and let the salmon cool. When cooled, cover the fish with plastic wrap and refrigerate it for 3 hours or up to 3 days. Serve with the béarnaise sauce.
In a large, heavy saucepan over high heat, combine the white wine, vinegar, shallots, tarragon, black pepper, and ? teaspoon salt and boil until the mixture is thick and sticky, like syrup. Remove from the heat and set aside.
Melt the butter over medium heat in a heavy saucepan.
In the bowl of a food processor fitted with a metal blade, combine the egg yolks, water, lemon juice, ½teaspoon salt, and white pepper. Process until thick, about 2 minutes.
When the butter has melted and is bubbling, pour it slowly into the food processor, with the processor running, until an emulsion forms.
Remove the sauce to a warm bowl, stir in the tarragon mixture, and serve immediately.
Recipe 2: chili glazed salmon with siracha cream sauce recipe
Ingredients:
1 ½ lbs salmon, cut into 6 fillets
1/3 cup chili sauce
1/4 cup soy sauce
1 tbsp fresh grated ginger
2 tbsp brown sugar
4 garlic cloves minced
1 ½ tbsp Siracha sauce
1 tbsp reduced fat mayonnaise or Vegenaise
1/4 cup plain, non-fat Greek yogurt
1 tsp fresh lemon juice
1 tsp salt
1/4 cup scallions, diced
Instructions:
To make chili glaze for the salmon, combine chili sauce, soy sauce, ginger, brown sugar, and 3 garlic cloves. Mix well.
Line a rimmed baking sheet with foil or parchment paper, and spray with an olive oil mister or non-fat cooking spray.
Place salmon on baking sheet, and spoon glaze evenly over each fillet. Let sit at room temperature for 30 minutes.
While salmon is marinating, make Siracha cream sauce by combining yogurt, mayo, Siracha, lemon juice, salt and remaining garlic clove. Mix well and set aside.
Preheat broiler, and spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 minutes, depending on thickness of fillet.
Serve each salmon fillet with a drizzle of the Siracha cream sauce and garnish with green onions.
Recipe 3: Salmon in Champagne Sauce
Ingredients:
6 middle-cut skinless fillets salmon (6-7 oz/175-200g each)
9fl oz(250 ml) champagne
3/4 oz (20g) butter, plus a little extra for greasing
2 medium shallots, finely chopped
3/4 oz (20g) plain flour
7 fl oz(200ml) double cream
6 teaspoons keta (salmon caviar), to garish
a few sprigs of fresh dill, to garnish
salt and freshly milled black pepper
Method:
First of all, smear a little butter over the base of the frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat.
Now spoon the Champagne over the top of the fillets before putting the lid on.
Then gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth.
Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning.
Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug.
Recipe 4: Pan-grilled salmon fillet with lemon-butter-garlic sauce
Ingredients:
3 tbsps. of melted butter
2 tbsps. of lemon juice
1/4 tsp. of finely grated garlic
salt and pepper, to taste
1 salmon fillet
salt and pepper (the amount depends on the size of the fillet)
a generous drizzle of olive oil
sliced scallions and toasted garlic bits, to garnish
Instructions:
Make the sauce by stirring together the butter, lemon juice, garlic and a bit of salt and pepper. Let sit and allow to flavors to develop while you cook the fish.
Rinse the salmon and pat dry with a paper towels.
Rub generously with salt and pepper.
Drizzle some olive oil over it, then use your fingers to spread the oil over every inch of the surface of the fish, including the skin.
Heat a heavy skillet. When the skillet is very hot, lay down the salmon, skin side up. Grill over high heat for two minutes. Flip and grill for a minute and a half.
Note that my fillet was about two inches at the thickest part. The actual grilling time will vary depending on the size and thickness of your fillet. As a guide, keep the heat high to sear the fish but still allowing it to be moist at the center. The fish will finish cooking in residual heat after it is removed from the pan.
Transfer the fish to a plate.
Spoon the sauce on and around the salmon. Top with sliced scallions and sprinkle with toasted garlic bits.
Recipe 5:Smoked Salmon Pasta with Basil Cream Sauce
Ingredients
300 grams (10.6 ounces) dried spaghetti
40 grams (1.4 ounces) Parmigiano-Reggiano
40 grams (1.4 ounces) basil
5 grams (0.18 ounces) garlic (1 medium clove)
½ cup cream
¼ cup milk
200 grams (7 ounces) cold smoked salmon, roughly torn apart
Black pepper
1 teaspoon lemon juice
Directions:
Bring a large pot of salted water to a boil and boil the pasta 1 minute less than what the package directions say.
Add the Parmigiano-Reggiano to a small food processor or blender and process until powderized.
Add the basil, garlic, cream and milk and process until smooth.
Pour the sauce into a sauté pan and when the pasta is about 1 minute away from being done, turn the heat on to high.
Bring the sauce to a boil, and cook until it starts to thicken.
Drain the pasta and add it to the sauce along with the smoked salmon. Stir to coat the pasta evenly while breaking up the salmon.
Remove from the heat and sprinkle with freshly ground black pepper and the lemon juice. Plate and serve immediately.
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Sauce For Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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