Salmon With White Wine Mustard Sauce Recipes

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
• Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

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:

• 1. Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add fish and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet and keep warm.
• 2. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and saute for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with tarragon.

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Stir in dill. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Serve salmon with sauce.

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

Steps:

• Preheat oven to 400.
• Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
• Bake for 12 to 15 minutes, basting often with wine.
• While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
• After salmon is done, serve with creamy mustard sauce over top.

Steps:

• Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish.
• Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
• Add in cream cheese and process again until well mixed.
• Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab).
• Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
• Layer a second sheet on top and spray again.
• Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
• Wrap and fold the dough over the fish, and place fold side down in the baking dish.
• Spray the top of the packet with cooking spray.
• Repeat with the remaining phyllo, fish, and crab mixture.
• Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
• When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
• Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
• Spoon sauce over the packets and serve.

Steps:

• Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
• You can start baking the fish about half way though starting the sauce.
• Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
• Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
• Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.