Recipe for Appetizing Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce

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Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce

Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce

You can cook Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce using 17 ingredients and 17 steps. Here is how you cook it.

Ingredients of Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce :

  1. Prepare for fish.
  2. Use fresh skinless salmon fillets.
  3. You need thin deli sliced hot ham.
  4. You need to prepare Emmental cheese, thin sliced.
  5. Provide For Lemon Lime Cream Poaching Sauce.
  6. Use shallot, minced.
  7. You need to prepare garlic cloves, minced.
  8. Provide dry white wine.
  9. Prepare fresh lemon juice.
  10. Prepare fresh lime juice.
  11. You need to prepare chicken broth.
  12. Use dryed thyme.
  13. You need to prepare heavy cream.
  14. You need hot sauce such as franks hot sauce.
  15. Provide cold butter in pieces.
  16. You need to prepare fresh parsley.
  17. Use sliced green onions.

Short Tips:

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instructions :Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce

  1. Make lemon lime poaching sauce.
  2. Combine shallot, garlic and wine in a saucepan and simmer until wine is reduced to a scant tablespoon.
  3. .
  4. Add chicken broth, thyme, pepper, lemon, lime, hot sauce and creamcream and bring to a simmer..
  5. Transfer to a skillet large enough to hold fish bundles in one layer.
  6. Prepare salmon for poaching.
  7. Place salmon fillets in about 4 ounce cuts on work surface, cover with plastic wrap and very gently pound to a 1/4 inch thickness.
  8. .
  9. .
  10. Cover with some cheese.
  11. Cover cheese with ham.
  12. Roll fish up into a bundle enclosing ham and cheese.
  13. Bring poaching liquid to a very light simmer, add fish bundles, seam down, cover and cook on low until fish is done, about 8 to 10 minutes.
  14. .
  15. Carefully remove fish to serving plate and cover to keep warm.
  16. Bring sauce to a boil and reduce until slightly thickened, lower heat to low and whisk in butter in pices, add parsley and green onions.
  17. Serve sauce drizzled on fish with extra on the side.

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