GRILLED SALMON WITH BASIL AND HOLLANDAISE SAUCE
This sounds so good! Recipe calls for packaged hollandaise sauce, if you're not into packaged, try making your own hollandaise. I thought the ease of the prepackaged made this dish quick and easy.
Provided by BakinBaby
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- Combine olive oil, rosemary, lemon peel and seasoning salt in small bowl, rub mixture onto both sides of salmon steaks.
- Lighly oil the grill, place salmon on grill at medium heat setting; cook 5 min.,turn and continue cooking 5 minute more, or until fish flakes easily. Baste salmon with olive oil mixture while cooking.
- While cooking salmon, prepare hollandaise sauce according to package directions.
- Remove salmon to individual serving plates, spoon Hollandaise sauce over top and sprinkle with fresh basil, garnish with lemon wedges.
OCEAN TROUT/SALMON WITH LIME AND LEMON GRASS HOLLANDAISE
This is a wonderful super quick, healthy meal (well I suppose the hollandaise is not the best but the fish is:) ) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise quite more citrusy than regular, I enjoy it but I know that it would not be everyones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.
Provided by The Flying Chef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.
- Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.
- Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.
- Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.
- Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.
Nutrition Facts : Calories 517.1, Fat 48.8, SaturatedFat 27.7, Cholesterol 294.9, Sodium 52.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 18.7
CEDAR PLANK SALMON WITH HOLLANDAISE DILL SAUCE
I love salmon and have always grilled it and served it with hollandaise sauce. Now since the cedar plank is so popular of course I had to try it. I'm very happy with the result.
Provided by annconnolly
Categories Very Low Carbs
Time 5h12m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
- Preheat grill to high.
- Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
- Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
- Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
- Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).
Nutrition Facts : Calories 371.6, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 213.5, Carbohydrate 1.4, Fiber 0.6, Protein 63.6
LEMON GRILLED SALMON
This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
POACHED SALMON WITH HOLLANDAISE SAUCE
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Provided by luna
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
- Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
- To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
Nutrition Facts : Calories 1270.1 calories, Carbohydrate 4.3 g, Cholesterol 650.4 mg, Fat 123.7 g, Fiber 0.2 g, Protein 38.6 g, SaturatedFat 65.3 g, Sodium 765.7 mg, Sugar 1.2 g
PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS
Steps:
- Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
- Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
- Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
- Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
- When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
- Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.
GRILLED SALMON WITH LEMON GRASS HOLLANDAISE
Steps:
- 1) Finely slice lemon grass and lime leaves crosswise. Zest one lime, Squeeze 1/3 c juice from limes 2) Combined lemon grass and lime leaves with juice in a glass measuring cup. Microwave x 1 min. Push down solid and keep microwaving x 30 sec until liguid reduced by half. Strain and discard solids 3) Head butter until melted. Place egg yolks and milk in blender and whirl briefly. Add half of hot butter while whirling. Whirl in 1 tsp of lime juice, cayenne and then remaining butter 4) Grill salmon (a little melted butter) 5) Serve with lemon hollandaise and lime zest. Garnish with extra lime leaves
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