Salmon With Lemon And Chive Cream Sauce Recipes

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MEYER LEMON CREAM SAUCE FOR SALMON

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7



Meyer Lemon Cream Sauce for Salmon image

Steps:

  • Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
  • Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
  • Serve sauce over salmon.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

SALMON WITH LEMON, CHIVE CREAM SAUCE

Salmon season starts today! Fresh salmon right off the boat is indescribable. This is one of the many ways we like to cook it.

Provided by Normaone

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Salmon with Lemon, Chive Cream Sauce image

Steps:

  • Combine the clam juice, vermouth, and shallots in a small saucepan.
  • Boil until liquid is reduced to 1/3 cup, about 10 minutes.
  • Add cream and continue boiling until sauce coats a spoon, about 2 minutes.
  • Add lemon juice.
  • Strain sauce and return to saucepan.
  • Add chopped chives and season to taste with salt and pepper.
  • Place salmon on a cutting board and, using a sharp knife, cut salmon on a deep diagonal (almost parallel to work surface) into eight scallops 1/4 to 3/8 inch thick.
  • Sprinkle salmon scallops with salt and pepper.
  • Sprinkle lightly with nutmeg.
  • Melt butter in large skillet over medium high heat.
  • Working in batches, add salmon to skillet and cook about 30 seconds on each side until opaque in center.
  • Bring sauce to a boil and divide between four plates.
  • Arrange salmon on top of sauce.
  • Garnish with whole chives.

Nutrition Facts : Calories 315.5, Fat 20.8, SaturatedFat 11.1, Cholesterol 115.1, Sodium 293.6, Carbohydrate 7.8, Fiber 0.2, Sugar 1.6, Protein 23.9

3/4 cup clam juice
1/3 cup dry white vermouth
1/4 cup shallot, chopped
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon chives, chopped,plus some whole chives for garnish
1 lb center cut skinless salmon fillet, about 1 1/4 to 1 1/2 inches thick
2 tablespoons butter
nutmeg

WILD KING SALMON WITH SAVORY WHIPPED CREAM

The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn't compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's seasoned with mustard, cayenne and lemon zest.

Provided by David Tanis

Categories     main course

Time 30m

Yield 6 servings

Number Of Ingredients 11



Wild King Salmon With Savory Whipped Cream image

Steps:

  • Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
  • Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
  • Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
  • Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

1 1/2 pounds king salmon fillet, skin off and pin bones removed
Salt and pepper
1/2 cup heavy cream
2 teaspoons Dijon mustard
Pinch of cayenne
1/2 teaspoon lemon zest
1 tablespoon snipped chives
2 tablespoons butter
Tarragon leaves, for garnish
Watercress, for garnish
Violets, nasturtiums or other edible flower petals for garnish (optional)

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12



Grilled Salmon with Lemon-Herb Butter Sauce image

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

SALMON WITH LEMON AND CHIVE CREAM SAUCE

Number Of Ingredients 10



Salmon with Lemon and Chive Cream Sauce image

Steps:

  • Combine stock, wine, shallots, and vermouth in small saucepan. Boil until liquid is reduced to 1/3 cup, about 10 minutes. Add cream; boil until sauce coats spoon, about 2 minutes. Add lemon juice. Strain sauce; return to saucepan. Add chopped chives. Season with salt and pepper.
  • Place salmon on work surface. Using sharp knife, cut salmon on deep diagonal (almost parallel to work surface) into eight 1/4-inch thick scallops. Sprinkle salmon scallops with salt and pepper. Sprinkle lightly with nutmeg.
  • Melt butter in large nonstick skillet over medium-high heat. Working in batches, add salmon to skillet; cook until just opaque in center, 30 seconds per side.
  • Bring sauce to boil. Divide among plates. Place salmon atop sauce. Garnish with whole chives, if desired, and serve.

3/4 cup fish stock or bottled clam juice
1/3 cup dry white wine
1/4 cup finely chopped shallots
1 tablespoon dry vermouth
1/2 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
1 piece 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
1 teaspoon ground nutmeg
2 tablespoons (1/4 stick) butter

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