Salmon cutlets with lemon chive cream sauce
Salmon cutlets with lemon chive cream sauce. Preparation Combine stock, wine, shallots, and vermouth in small saucepan. Strain sauce and return to saucepan. Add chopped chives and season to taste with salt and pepper. Skewer, do not tie, the salmon into a neat shape. Season and flavor with a little lemon juice. To make Salmon cutlets with lemon chive cream sauce you need 13 ingredients and 5 steps quickly.
The ingredients needed to make Salmon cutlets with lemon chive cream sauce:
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1 1/4 lb of skinless salmon fillet sliced into thin cutlet size portions
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1 of 8 ounce bottle clam juice
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1 of shallot, chopped
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4 tbsp of fresh lemon juice
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2/3 cup of dry white wine
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1/2 tsp of black pepper
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1/2 tsp of cajun seasoning
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1/2 cup of chicken stock
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3 clove of garlic chopped
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1 cup of heavy cream
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2 tbsp of chopped chives
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1 tbsp of butter
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1 tsp of hot sauce
Steps 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!
Stir in lemon zest and juice and dill. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. Remove from the heat and whisk in the. Season with salt and pepper to your taste.
