Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, salmon cutlets with lemon chive cream sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Salmon cutlets with lemon chive cream sauce is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Salmon cutlets with lemon chive cream sauce is something which I have loved my whole life.
Crispy salmon fillets swimming in a creamy, lemony, garlicky sauce… can I get an AMEN?! Okay, a high-five will do. 😀. This is definitely a cross between my Pan-Seared Salmon with Tomatoes and Spinach AND my Creamy Lemon Chicken with Asparagus.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have salmon cutlets with lemon chive cream sauce using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Salmon cutlets with lemon chive cream sauce:
- Get 1 1/4 lb skinless salmon fillet sliced into thin cutlet size portions
- Make ready 1 8 ounce bottle clam juice
- Get 1 shallot, chopped
- Take 4 tbsp fresh lemon juice
- Prepare 2/3 cup dry white wine
- Get 1/2 tsp black pepper
- Prepare 1/2 tsp cajun seasoning
- Get 1/2 cup chicken stock
- Get 3 clove garlic chopped
- Prepare 1 cup heavy cream
- Make ready 2 tbsp chopped chives
- Get 1 tbsp butter
- Prepare 1 tsp hot sauce
Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. The sauce will become your secret weapon for seafood recipes. It's great with salmon, scallops, crab cakes and all kinds of fish.
Instructions to make Salmon cutlets with lemon chive cream sauce:
- For Sauce
- Combine clam juice, shallot, chicken broth, white wine, garlic, Cajun seasoning and pepper in saucepan heat to boiling and reduce to about 1/2 cup, strain mixture to remove solids and save liquid
- Season salmon with salt and pepper , melt the butter in a large skillet, sear salmon in butter just a minute or two on each side depending o how thin you cut them, remove to a plate, cover to keep warm
- Add reserved reduced sauce to pan salmon was cooked in, add cream and cook until desired thickness, 5- 10 minutes, add chives, and hot sauce pour sauce over salmon
- Great served with crusty bread for dipping in the sauce!
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