GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
BAKED SALMON WITH MEYER LEMON, OLIVES AND OREGANO
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Drizzle the parchment with a little olive oil and place the salmon, skin-side down, on the oiled paper. Drizzle a little more oil over the salmon. Next, sprinkle with a good amount of salt and pepper. Top the salmon with a layer of the sliced lemons, tucking some under the salmon, as well. Then add the olives and oregano sprigs.
- Baked until the salmon is cooked to your preferred doneness, 25 to 30 minutes.
- Serve immediately with the lemon wedges.
SOCKEYE SALMON WITH PRESERVED LEMON BEURRE BLANC
We made this recipe for a party, so it's enough for 40 people, but the recipe can easily be scaled down. Beurre blanc is basically a white wine reduction that has been emulsified with butter. Pairs well with a white Burgundy or Chardonnay, or a seasonal beer.
Provided by MarxFoods
Categories World Cuisine Recipes European French
Time 38m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
- Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
- Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
- Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
- Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
- Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
- Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 1.2 g, Cholesterol 103.5 mg, Fat 22.8 g, Fiber 0.1 g, Protein 24.5 g, SaturatedFat 8 g, Sodium 291.6 mg, Sugar 0.3 g
GROUPER WITH MEYER LEMON BEURRE BLANC
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
- To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.
More about "meyer lemon beurre blanc over salmon recipes"
PAN SEARED SALMON WITH BEURRE BLANC SAUCE
Web Jun 14, 2019 Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip …
From entertainingwithbeth.com
Reviews 64Calories 321 per servingCategory Main Dishes
From entertainingwithbeth.com
Reviews 64Calories 321 per servingCategory Main Dishes
- Set the “Peel of Fortune” vegetable peeler to the julienne setting. Peel 3 turns of each vegetable for each person (12 turns total). Transfer to a large bowl, toss with olive oil and season with salt and pepper. Set aside.
- In a saucepan, simmer shallots, wine and parsley until the liquid is completely evaporated and the pan is “almost dry”. Add heavy cream. Keeping your saucepan on low, add the butter, in 1 tbsp increments, whisking gently until all the butter has been used. Strain sauce through a fine mesh sieve and keep sauce on very low flame until ready to serve.
- Season salmon with salt and pepper on both sides. Heat olive oil in a large skillet, sear fish top side down, until golden brown, flip and then place in a 350F (175C) oven for 8-10 mins.
- Place fish on veggie ribbons and spoon sauce over the fish. Garnish with freshly chopped parsley.
SALMON WITH BEURRE BLANC | A CLASSIC FRENCH RECIPE
Web Apr 18, 2020 1kgSalmonA slab to be filleted 250gramsButtercut into small cubes 2Shallotsfinely chopped 1/4cupWhite Wine 1/4cupVinegar …
From cookingtoentertain.com
5/5 (1)Category Main Course, Main DishCuisine FrenchTotal Time 25 mins
From cookingtoentertain.com
5/5 (1)Category Main Course, Main DishCuisine FrenchTotal Time 25 mins
OVEN BAKED SALMON WITH LEMON CREAM SAUCE
Web May 31, 2016 2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min). 3. Whisk in 1/2 cup cream and as …
From natashaskitchen.com
From natashaskitchen.com
ROASTED SALMON WITH MEYER LEMON - TASTE | TASTE
Web Preheat the oven to 500°F. Brush a shallow baking pan with some of the oil, just underneath where the salmon will be. Spread the onions on top of the oil and sprinkle with half of the herbs. Drizzle some more of the oil on …
From tastecooking.com
From tastecooking.com
LEMON BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
Web Jul 25, 2022 In a medium saucepan over medium-high heat, bring the lemon juice, wine, and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly. Add the crème fraîche …
From thespruceeats.com
From thespruceeats.com
CLASSIC LEMON BEURRE BLANC RECIPE - WELL SEASONED STUDIO
Web Dec 21, 2021 How To Make Lemon Beurre Blanc Making beurre blanc sauce is easy! In fact, the entire recipe is made in a single saucepan. Begin by sweating shallots in a tablespoon of unsalted butter until translucent, …
From wellseasonedstudio.com
From wellseasonedstudio.com
SALMON IN LEMON BEURRE BLANC SAUCE RECIPE | HELLOFRESH
Web Mar 29, 2022 • Pat salmon* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, …
From hellofresh.com
Cuisine EuropeanCalories 980 per servingTotal Time 45 mins
From hellofresh.com
Cuisine EuropeanCalories 980 per servingTotal Time 45 mins
SUPER EASY CLASSIC SALMON WITH LEMON BURRE BLANC - YOUTUBE
Web Pan searing salmon is easy! A simple butter sauce and you have a great meal! A crisp white wine and its a sure hit! Follow Chef Plum @chef_plum on twitter a...
From youtube.com
From youtube.com
SALMON AND LEMON HERB BEURRE BLANC RECIPE - HOME CHEF
Web Cook the Salmon. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a …
From homechef.com
From homechef.com
MORTON'S SALMON WITH BEURRE BLANC RECIPE - DELISH
Web Dec 5, 2008 Vegetable oil cooking spray. Six 8- to 10-ounce salmon fillets, with skin, if possible. 1/3 cup vegetable oil, such as canola or safflower. 1 tablespoon seasoned salt
From delish.com
From delish.com
GRILLED SALMON WITH BEURRE BLANC • CURIOUS CUISINIERE
Web Mar 21, 2017 Place the salmon on the grill, skin-side down. Cover the grill and reduce the heat (by slightly closing the vents if using a charcoal grill) to around 350F. Grill the …
From curiouscuisiniere.com
From curiouscuisiniere.com
MEYER LEMON BEURRE BLANC RECIPE - FOOD NEWS
Web To make the lemon beurre blanc, in small, heavy nonreactive saucepan over medium-low heat, combine the lemon juice, vermouth and shallot. Bring to a low boil and cook until …
From foodnewsnews.com
From foodnewsnews.com
SOUS VIDE SALMON WITH LEMON BEURRE BLANC | DASH OF SAVORY
Web Aug 9, 2017 Remove the bag from the water and carefully remove salmon to paper towels. The fish will be very flaky and delicate. Gently blot the salmon with paper towels and …
From dashofsavory.com
From dashofsavory.com
BEST POACHED SALMON WITH BEURRE BLANC RECIPES - FOOD NETWORK …
Web Mar 28, 2012 Bring to boil. Simmer over medium heat for 20 minutes. Step 3. Add salmon to liquid. Step 4. Cover and cook at bare simmer for 7 to 9 minutes or until fish flakes …
From foodnetwork.ca
From foodnetwork.ca
SEARED SCALLOPS WITH MEYER LEMON BEURRE BLANC RECIPE
Web Directions Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from …
From myrecipes.com
From myrecipes.com
MEYER LEMON BEURRE BLANC OVER SALMON - KARISTA BENNETT
Web Feb 8, 2023 - Today, I’m talking sauce! Ask anyone who has known me for a while and they will tell you I love to make sauce. Sauce seems to elevate a meal and make it feel …
From pinterest.com
From pinterest.com
MEYER LEMON BEURRE BLANC OVER SALMON RECIPE - COOKEATSHARE
Web Ingredients Meyer Lemon Beurre Blanc Makes about 1 1/2 cups Ingredients 2 tablespoons Meyer lemon juice 1 medium shallot, finely diced (about a tablespoon) 12 tablespoons …
From cookeatshare.com
From cookeatshare.com
You'll also love