Best 9 Salmon Tournedos With Herb Sauce Recipes

SALMON TOURNEDOS POACHED IN BEURRE MONTé RECIPE - (4.7/5)

Steps:

• directions 1 Start with the poaching sauce, called beurre monte, which is butter which is melted without breaking the liquid to fat emulsification of solid butter. In a small sauce pan bring 1/4 cup water to a low simmer over medium heat. Reduce heat to low and begin whisking in 1/4 pound of butter tablespoon by tablespoon until emulsified and even. Then add in remaining 3/4 pounds of butter a bit at a time, whisking all along until emulsified. Keep over low heat, being sure not to boil, or the sauce will break. The temperature for poaching should be between 180-190 degrees. The sauce will need to be 2-3 inches deep for poaching; if it is not that depth move it to a smaller sauce pan or add more butter. You can add more butter almost indefinitely and maintain the emulsion. 2 Now prepare the salmon tournedos. Start by removing the skin from the salmon. Then cut along the length of the filet removing roughly the top 1/3 of the filet from nearer the spine, leaving the thick belly meat. Then butterfly the belly meat, starting from the spine side and being sure not to cut all the way through the belly. 3 Open the fillet up and flip it so that it is skin side up (where the skin used to be. Salt and pepper the fish and then lay out the basil leaves and sprinkle on the chives and dill. Now roll the whole filet up so that you wind up with a long cigar shaped roll of salmon. Use twine to tie the roll approximately every 2 inches. Be sure not to tie very tightly or you will damage the salmon. Then cut the roll into even segments between the ties, leaving each section wrapped and tied. 4 Finally poach the salmon in the beurre monte. Simply submerge the salmon in the sauce and leave it for about 6 minutes. The flesh should turn a light pink but stay slightly red on the interior. If you find your salmon isn't cooking evenly top to bottom flip the salmon over after 3 minutes. 5 Serve immediately with a bit of the beurre monte as sauce. Garnish with parsley.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

SALMON TOURNEDOS WITH HERB SAUCE

Steps:

• Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
• Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
• Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
• Bake salmon packets until salmon is cooked through, about 10 minutes.
• Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce around and serve.

SAUTEED SALMON AND BACON TOURNEDOS WITH BRUSSEL SPROUTS, HEDGEHOG MUSHROOMS AND SAUCE CHATEAUBRIAND

Steps:

• In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.
• In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint). Combine the reduced stock with the reduction. Let it sit for a few minutes to infuse the flavor, then strain.
• Check the salmon for bones. To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it. You should make 2 small tournedos per portion. 1 Season the tournedos with salt and pepper. Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking. Cook for about 1.5 minute per side. Remove from the pan and hold warm in a plate. Remove the butcher twine.
• In one saute pan warm up some olive oil with the garlic cloves. When the garlic starts frying, remove it and add the mushrooms. Cook them at high heat for a few seconds. Season and reserve them in a bowl. In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked. Reserve in a bowl.
• Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs.
• Place the sprouts in the center of the plate. Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce and serve.

SALMON WITH DIJON BUTTER SAUCE, ASPARAGUS AND HERB BUTTER ANGEL HAIR PASTA

Steps:

• Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.
• Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
• Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
• Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
• Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan.
• Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
• To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
• To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

GRILLED SALMON WITH HERB SAUCE

Steps:

• SAUCE: Measure all ingredients into a blender or food processor. Blend untl smooth. Season to taste, if necessary. Refrigerate for at least 2 hours for flavours to blend. Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat grill to medium.
• Place salmon steaks on grill. Cook for 4-5 minutes per side, brushing cooked sides with sauce. Serve salmon steaks immediately with reserved sauce.

ZITA'S SALMON WITH HERB SAUCE

Steps:

• Preheat oven to 400°F. and butter a large baking sheet.
• In a large skillet melt butter over moderate heat and stir in lime juice, zest, Old Bay seasoning, bread crumbs, and garlic. Sauté mixture over moderately high heat, stirring frequently, until bread crumbs are crisp and golden. Remove skillet from heat and stir in parsley and basil.
• Season salmon with salt and pepper and coat all sides evenly with breadcrumb mixture. Put salmon on baking sheet and bake in middle of oven 15 to 20 minutes, or until just cooked through.
• Make herb sauce while salmon is baking.
• Serve salmon with herb sauce.

ROCKIN' SALMON WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
• Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
• In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
• Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!