WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE
The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year's first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn't compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.
Provided by David Tanis
Categories dinner, lunch, weekday, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
- Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
- Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
- Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
- To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.
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
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
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
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
CREAMY SALMON PASTA
Five ingredients is all you'll need for this fresh and light pasta dish of gravadlax and cream cheese
Provided by Lucy Netherton
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta following pack instructions. Once it's cooked, drain, reserving some of the water, and tip it back into the pan. Add the soft cheese, lemon juice and gravadlax or smoked salmon with some pepper and mix well. Add a little of the pasta water to help form a creamy sauce, and heat through.
- Add most of the chives, stir, and divide the pasta mixture between bowls. Serve with the remaining chives scattered on top.
Nutrition Facts : Calories 436 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 2.3 milligram of sodium
SALMON WITH LEMON AND CHIVE CREAM SAUCE
Number Of Ingredients 10
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.
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