Jamaican Salmon In Wine Sauce Recipes

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JAMAICAN SALMON WITH COCONUT CREAM SAUCE

We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Jamaican Salmon with Coconut Cream Sauce image

Steps:

  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.

4 salmon fillets (6 ounces each)
3 tablespoons mayonnaise
4 teaspoons Caribbean jerk seasoning
1/3 cup sour cream
1/4 cup cream of coconut
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 cup sweetened shredded coconut, toasted

ROASTED SALMON WITH WHITE-WINE SAUCE

Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 6



Roasted Salmon with White-Wine Sauce image

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.

Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

JAMAICAN SALMON IN WINE SAUCE

This recipe should be served with fresh asparagus or broccholi and boiled, parslied potatoes. Dessert suggestion: Fresh strawberries topped with sweetened whipped cream or Summer Berry Brule (Recipe #57298)

Provided by TOOLBELT DIVA

Categories     Vegetable

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14



Jamaican Salmon in Wine Sauce image

Steps:

  • Season salmon with salt and pepper.
  • Place in large skillet with sliced onion; add water to cover.
  • Simmer for 1 hour or until cooked.
  • Remove from wter and cool at room temperature.
  • Prepare sauce while salmon is cooking.
  • FOR THE SAUCE: Melt butter in a medium-sized saucepan, over low heat.
  • Add flour and stir briskly until a smooth paste is formed.
  • Continue stirring while adding milk.
  • Add wine and cheese, stir to blend.
  • When sauce begins to thicken, add mustard, pepper, poultry seasoning and lemon juice.
  • Continue stirring until sauce begins to bubble gently.
  • Remove salmon to platter.
  • Spoon sauce over each steak.
  • Garnish with sliced lemon and watercress.

Nutrition Facts : Calories 351.3, Fat 22.1, SaturatedFat 9.3, Cholesterol 93, Sodium 155.6, Carbohydrate 7.8, Fiber 0.4, Sugar 1, Protein 25.7

8 fresh salmon steaks
salt and pepper
1 onion, sliced
4 tablespoons butter
4 tablespoons flour
1 1/3 cups milk
2/3 cup white wine
1/4 lb grated swiss cheese or 1/4 lb cheddar cheese
1 teaspoon prepared mustard
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 teaspoon lemon juice
sliced lemon
watercress

SALMON CHAMBORD (SALMON IN RED-WINE SAUCE)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 12



Salmon Chambord (Salmon In Red-Wine Sauce) image

Steps:

  • Remove the skin from the salmon fillet. Set the skin aside. Cut the skinless fillet into four pieces of equal size. Set aside.
  • Melt one tablespoon of the butter in a saucepan and add the shallots, carrots and garlic. Cook briefly, stirring. Add the thyme sprigs, bay leaf and reserved salmon skin. Cook, stirring, about three minutes and sprinkle with arrowroot. Stir to blend and add the wine. Bring to the simmer and cook over low heat about 15 minutes.
  • Line a bowl with a sieve and pour the sauce into the sieve. Press with a spatula or the back of a large spoon to extract as much liquid as possible from the solids. There should be about three-quarters of a cup. Discard the solids.
  • Heat one tablespoon of butter in a skillet, preferably of the nonstick variety, large enough to hold the salmon pieces in one layer. Sprinkle the salmon pieces with salt and pepper and add them to the skillet. Cook two to three minutes (the cooking time will depend on the thickness of the fish pieces) and turn. Cook two to three minutes on the second side. Sprinkle with the marc de bourgogne and pour the strained red-wine sauce over the fish. Turn the pieces in the sauce and transfer the pieces to a warm platter. Swirl the remaining two tablespoons of butter into the sauce and pour it over the fish.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 13 grams, Sodium 679 milligrams, Sugar 2 grams, TransFat 0 grams

1 1/2 pounds boneless salmon fillet
4 tablespoons butter
1/4 cup shallots, peeled and finely chopped
3 tablespoons carrots, scraped and finely diced
1/2 teaspoon garlic, peeled and finely minced
2 sprigs fresh thyme
1/2 bay leaf
1 tablespoon arrowroot or cornstarch
1 1/2 cups dry red wine
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon marc de bourgogne, Italian grappa or Calvados

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