Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and easy dish to make for a busy weeknight dinner and yet impressive enough for weekend dinner guests. The sauce is rich, smooth, and with capers and dill, it pairs perfectly with something simple like angel hair or orzo — just spoon a little extra sauce over the pasta to bring it all together. It’s easy to round out the meal with a side salad or roasted or steamed vegetables such as asparagus, broccoli, or green beans. And if capers or dill aren’t your thing, this recipe is flexible enough to adjust to your taste. I did not have capers on hand so I left those out this time. You can even make this sauce and serve over the top of a chicken breast.

4 (6 oz) skinless salmon fillets

1 TBS olive oil

salt and freshly ground pepper

Sauce:

1 TBS minced garlic (3 cloves) 

1 1/4 cups low-sodium chicken broth

2 tsp cornstarch

1 TBS low-sodium chicken broth 

1/3 cup heavy cream

1 TBS butter

2 TBS fresh lemon juice

1 TBS minced fresh dill

Garnish:

2 TBS capers, rinsed

1 TBS minced fresh parsley

Let the salmon rest at room temperature for 10 minutes.

Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.  Add olive oil.

Pat salmon dry with paper towels.  Season both sides lightly with salt and pepper.

Place in skillet and sear until bottom is golden brown, about 4 minutes.  Carefully flip then continue to cook until salmon is cooked through, about 2 to 3 minutes longer.

Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet.  Add garlic and sauté just until golden brown, about 20 seconds.

Pour in 1 1/4 cup chicken broth and let simmer until broth is reduced by half about 4 minutes.  Meanwhile, in a small bowl whisk together 1 TBS chicken broth with cornstarch.

While whisking, pour cornstarch mixture into reduced broth mixture.  Cook and stir until thickened, about 1 minute.

Stir in cream, butter, lemon and dill.  

Remove from heat, return salmon to skillet. Spoon sauce over salmon.  Sprinkle with capers and parsley.  Serve immediately.  

(Instead of returning the salmon to the skillet, you may also plate the salmon on individual plates and spoon the sauce and garnish each individually)

Serves 4

Source:  cookingclassy.com

Susan

Speedy Salmon Patties

I was looking for a quick summer meal that didn't require me to use the oven.  This recipe was so quick and delicious.  I topped these salmon patties with a remoulade sauce. 

1 can (12 or 14.75 oz) salmon*, drained

1/3 cup finely chopped onion

1 egg

5 saltine crackers, crushed

1/2 tsp Worcestershire sauce

1/4 tsp salt (use 1/8 tsp if using Old Bay Seasoning)

1/8 tsp pepper

1/4 tsp Old Bay Seasoning (my addition)

2 tsp butter (used to fry patties, do not mix in with salmon)

In a bowl, combine the first eight ingredients; mix well.  Shape into six patties.  In a skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. 

* Salmon in the 12 oz cans has already been boned and skinned.  If using a 14.75 oz can, remove the bones and skin after draining.

Makes 3 servings

Source:  Quick Cooking (Taste of Home)

Kimberly

Baked Cod in Cream Sauce

This is a delicious comfort food meal. It’s a satisfying dinner that feels a little special but is not too difficult to prepare. The cod comes out tender and flaky, and the Parmesan cream sauce is rich without being heavy. 

6 cod fillets

1 tsp Kosher salt

4 TBS butter, melted

2 cloves garlic, minced

1/2 cup seasoned breadcrumbs

Roasted tomatoes (my addition)

Cream Sauce:

3 TBS butter

3 TBS cornstarch

2 cups whipping cream (or half and half)

1 cup milk

3 TBS Parmesan cheese, grated

Kosher salt to taste

Black pepper to taste

Preheat oven to 400 F.

Prepare cream sauce by melting butter in a medium-sized saucepan over medium heat.  Slowly add the cornstarch and stir for about 1 minute.

While whisking constantly, slowly add whipping cream and milk until well combined.  Stir in Parmesan cheese.

Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed.  You want the sauce to be the consistency of a thick gravy.  Season with salt and pepper to taste.

Set the cream sauce aside and keep warm while preparing fish.

Spray a 9x13 baking dish with cooking spray.  Pat the fish dry with a paper towel and place cod fillets in the dish.  Sprinkle with salt.  

Combine the melted butter and garlic and brush over the cod fillets, reserving any leftover butter mixture.

Sprinkle the seasoned breadcrumbs over the cod fillets and pour remaining butter mixture over the top.

Pour the cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the cod fillets are visible. Do not pour the sauce over the top of the cod as you want to keep the tops of the cod crisp.

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. 

When the sauce starts bubbling up, set the oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.  Keep a close eye on the dish to make sure it doesn't start to burn.

The internal temperature of the fish should be 145 F and should flake easily when pulled apart with a fork.

Remove from oven and sprinkle with a little dill or parsley.  Serve with potatoes, rice or vegetables.

Serves:  6

Source:  favfamilyrecipes.com

Kimberly

Crispy Breaded Cod Fillets

Wisconsin is known for delicious Friday night fish frys, but this baked fish is absolutely delicious and so easy to make at home.

3 TBS butter

1 large shallot, minced (I used a small onion)

Salt and pepper

1 garlic clove, minced

1 tsp minced fresh thyme or 1/4 tsp dried (I used Italian seasoning)

3/4 c panko breadcrumbs

2 TBS minced fresh parsley

2 TBS mayonnaise

1 large egg yolk

1/2 tsp grated lemon zest

4 (6-8oz) skinless cod fillets 1 to 1 1/2 inches thick

Melt the butter in a skillet over medium heat.  Add shallot and 1/2 tsp salt and cook until softened, about 3 minutes.  Stir in the garlic and thyme and cook about 30 seconds.  Add panko and 1/4 tsp pepper and cook, stirring constantly until evenly browned, about 4 minutes.  Transfer panko mixture to a shallow dish and let cool for 10 minutes.  Stir in parsley.

Whisk mayonnaise, egg yolk, lemon zest and 1/4 tsp pepper together in a bowl.  Pat cod dry with paper towels and season with salt and pepper.  Brush tops of fillets evenly with mayonnaise mixture.  Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere.  Place fillets crumb side up on a large plate.

Cover and refrigerate cod for at least 1 hour or up to 24 hours.

Adjust oven rack to middle position and heat oven to 300 F.  Set wire rack in a rimmed baking sheet and spray the rack with vegetable oil spray.  Transfer cod to prepared rack and bake until fish flakes apart when gently prodded with a paring knife and registers 140 F, 45-55 minutes, rotating sheet halfway through baking.

Serves:  4

Source:  The Make-Ahead Cook (America's Test Kitchen)

Kimberly

Sauteed Sole with Lemon

This fish was so delicate and tasty. If you are looking for a quick and delicious dinner tonight, this is the one to make!   You may also substitute flounder or any other white fish. 

1/2 cup flour, preferably Wondra flour
1 tsp coarse salt
1/2 tsp freshly ground pepper
2 sole fillets (6 ounces each)
2 TBS unsalted butter
2 TBS olive oil
2 TBS sliced almonds
1 1/2 TBS chopped fresh parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Combine the flour, salt and pepper in a shallow bowl.  Dredge fish fillets in mixture, coating both sides and shake off the excess.

Melt butter with oil in a saute pan over medium-high heat.  When butter begins to foam, add fillets.  Cook until golden brown, 2 to 3 minutes per side.  Transfer each fillet to a serving plate.

Add almonds, parsley, zest and 2 TBS lemon juice to the pan.  Spoon over fillets and serve with lemon wedges.

Serves 2 (the above picture shows a tripled recipe)

Source:  Martha Stewart Living, February 2008

Eileen