Salmon Fillets With Wine And Hazelnut Cream Sauce Recipes

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.

Steps:

• Season salmon with salt and pepper and sprinkle with some of the lemon juice.
• Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
• Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

Steps:

• Clean and pat dry salmon filets- set aside.
• Drain chopped crab meat- set aside.
• Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
• Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
• Clarify coarsely chopped shallots; remove from pan and set aside.
• To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
• At this point, you may need more oil or butter-- you be the judge.
• Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
• Add salmon filets, skin side down, to the pan, and cover.
• Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
• Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
• Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
• Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended.
• Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
• To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
• Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.

Steps:

• Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
• Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce over and serve.