Best 7 Seared Salmon With Creamy White Wine Mushroom Sauce Recipes
Indulge in a culinary masterpiece with our Seared Salmon with Creamy White Wine Mushroom Sauce. This delectable dish combines perfectly cooked salmon with a symphony of flavors from the creamy white wine sauce and sautéed mushrooms. The salmon is seared to perfection, resulting in a crispy exterior and a tender, succulent interior. The creamy white wine sauce, crafted with a blend of shallots, garlic, white wine, and heavy cream, adds a rich and velvety texture to the dish. The sautéed mushrooms, infused with butter and herbs, provide a savory and earthy balance to the salmon and sauce. This recipe is a harmonious blend of flavors and textures, sure to impress your taste buds.
In addition to the main recipe, this article also includes a variety of complementary recipes to enhance your culinary experience. Learn how to make a refreshing Cucumber Avocado Salad with a zesty lemon-tahini dressing, providing a light and清爽的 side dish to balance the richness of the salmon. For a flavorful accompaniment, try the Steamed Asparagus with Garlic and Lemon Butter, where the asparagus is cooked to perfection and tossed in a savory mixture of garlic, lemon, and butter. And to complete your meal, indulge in a decadent Chocolate Mousse, a classic dessert that combines rich chocolate and whipped cream for a luxurious and satisfying ending.
SALMON WITH CREAMY WHITE WINE SAUCE
Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil over a high heat in a frying pan (skillet).
- Add the salmon, skin-side down and cook for 2 minutes.
- Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
- Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
- Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
- Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
- Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
Nutrition Facts : Calories 607 kcal, Carbohydrate 5 g, Protein 29 g, Fat 50 g, SaturatedFat 29 g, Cholesterol 196 mg, Sodium 537 mg, Sugar 1 g, ServingSize 1 serving
SALMON WITH GARLIC CREAM SAUCE
Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.
SEARED SALMON FILLET
Steps:
- Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up.
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE
Steps:
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
- Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
- Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
- Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
- Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
SEARED SALMON WITH BALSAMIC SAUCE
A friend gave me this quick and easy approach to salmon. It has a mildly sweet sauce and is such a hit that I've passed it to other fish fans. -Trish Horton, Colorado Springs, Colorado.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 353mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.
- Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
- Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
- Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side.
- Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.
Tips for a Perfect Seared Salmon with Creamy White Wine Mushroom Sauce:
- Use high-quality salmon fillets that are fresh and have a vibrant color.
- Pat the salmon fillets dry before searing to prevent splattering and ensure a crispy skin.
- Heat the skillet over medium-high heat before adding the salmon. This will help create a nice sear on the outside while keeping the inside moist and flaky.
- Sear the salmon for 3-4 minutes per side, or until it is cooked to your desired doneness. Be careful not to overcook the salmon, as it will become dry and tough.
- While the salmon is searing, prepare the creamy white wine mushroom sauce. Sauté the mushrooms in butter until browned, then add the white wine, heavy cream, and seasonings. Simmer the sauce for a few minutes until it has thickened.
- Once the salmon is cooked, spoon the creamy white wine mushroom sauce over the top and serve immediately.
Conclusion:
This seared salmon with creamy white wine mushroom sauce is an easy yet elegant dish that is perfect for any occasion. The salmon is cooked to perfection and the sauce is rich and flavorful. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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