Poached Salmon with Scallion-Chive Sauce

Poached Salmon with Scallion-Chive Sauce

Scallion -Chive Sauce:

2 tsp butter

1 cup sliced scallions(green onions)

1/4 cup celery, diced

3/4 cup white wine

1 bay leaf

2 cups fish stock

3 tablespoons heavy cream

Salmon:

4 (7oz.) pieces of salmon

8 cups vegetable stock

1 lemon

2 tablespoons fresh chives, finely chopped

Sauce:

Melt the butter in a saucepan over medium heat, then saute the scallions, and celery for 7-9 minutes or until tender. Add the white wine and bay leaf. reduce by 1/3. Add fish stock and reduce by 1/3. Add cream and bring to a simmer.

Remove the bay leaf. Puree sauce in food processor. Pass through a sieve. Keep sauce warm while preparing the salmon.

Salmon:

Place the salmon and vegetable stock in a large flat saucepan. Cut the lemon in half and squeeze the juice into the stock, then add the lemon halves.

Over medium heat, bring salmon to a simmer(do not boil) and poach for 3-4 minutes. Remove pan from heat and let salmon sit in the stock for 2 minutes.

Remove and discard the lemon halves. Carefully remove the salmon, place on serving plates and pour the warm sauce over the top. Garnish with chopped chives.

Salmon-Asparagus Bisque

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1/2 lb. salmon

juice of 1 lemon

4 tablespoons butter

1/4 cup green onions, sliced onions

1 clove garlic, minced

1/4 cup flour

2 cups milk

3 cups half-half

1/2 cup tomato puree

2 tablespoon dry sherry

1 tsp. salt

1 tablespoon fresh dill, minced

1/4 tsp. white pepper

1 lb. skinny fresh asparagus, cut into bite size pieces if larger than a pencil, blanch cut pieces.

Poach salmon with juice from 1 lemon and enough water to just cover. Cool, flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic; saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly whisk in milk and half-and-half, stirring until thickened. Add the salmon, asparagus pieces, tomato puree, sherry , salt, dill and pepper. Simmer, covered for 15 minutes. Garnish with fresh dill.

Salmon Florentine

Salmon Florentine

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2 Tablespoons butter

2 tablespoons flour

1 tsp. granulated chicken bouillon

Dash  ground nutmeg

Dash ground red pepper

Dash ground white pepper

1 cup 1/2 and 1/2

2/3 cup shredded Swiss cheese

1 package frozen chopped spinach 10oz., thawed and well drained

1 Tablespoon lemon juice

1 pound of Salmon fillets, cut into 4 servings

1/2 tsp. salt

2 Tablespoons grated parmesan cheese

Paprika for garnish

Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1/2 and 1/2 . Heat to boiling, stirring constantly. Boil for 1 minute. Add Swiss cheese; cook stirring constantly until cheese is melted.

Place spinach in ungreased baking dish; sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Cook uncovered at 350 degrees, until fish flakes easily with fork, 20-25 minutes. Garnish with parmesan cheese and paprika.

Salmon and Asparagus on Farfalle with Mustard – Cream Sauce

Salmon and Asparagus on Farfalle with Mustard – Cream Sauce

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1 lb. salmon fillets

1 -1 1/2 lbs. Asparagus, remove tough bottom part of stems, slice on diagonal in bite size pieces

2 Tablespoons Olive oil

1/2 cup dry white wine

1 cup heavy cream

zest of 1 lemon

2 tablespoons Dijon Mustard

1 tsp. dried tarragon or 1 tablespoon fresh, chopped

Bring large pot of salted water to boil. Add prepared asparagus and blanch 2 minutes, remove and place in ice water bath; set aside. In same pot of boiling water once asparagus is removed, bring back to boil and add farfalle, cook to al dente. Drain and place in pasta bowl.

Sprinkle the fillets with salt and pepper. Add olive oil to skillet on med high heat. Cook salmon fillets until done , flipping once. Remove fish from pan and keep warm. To the skillet add the white wine to deglaze the pan. Let reduce the wine by half. Add the cream, mustard, zest and tarragon to the skillet and let come to simmer until the sauce reduces slightly. Pour over pasta and add the drained asparagus and flaked salmon. Serve warm.

Salmon with Rouille Sauce is a wonderful light dinner.

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Sauce:

1 red bell pepper, seeded, chopped

1 red hot chile pepper, seeded, chopped

4 garlic cloves, minced

salt, to taste

3 egg yolks

2 tsp. white wine vinegar

1 scant tsp. Dijon mustard

1 1/2 cups olive oil

juice from 1/2 of a lemon

pepper, to taste

Salmon:

Salmon filets

salt and pepper

In a bowl of a food processor fitted with a metal blade, add the red bell pepper, red chile and garlic. Process until smooth. Add the vinegar, mustard and egg yolks; pulse until smooth. With motor running, slowly pour in oil . Add the lemon juice and pepper. Adjust salt and pepper if needed. There will be extra sauce, which is excellent on salads, soup and vegetables as well as seafood. Store sealed in refrigerator.

Bake the seasoned salmon in a 350 degree oven until done.

Pour some sauce over each filet.

Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.

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2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.