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My review
Salmon in Creamy Silk Sauce
wildchild
"A delicious, elegant and easy way to impress your company! Thick, rich and creamy silk sauce has a wonderful lightly sweet flavor!"
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Ingredients
40 m servings 708 calsOriginal recipe yields 4 servings (4 filets)
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Directions
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- Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
- Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
- In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat.
- Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down.
- When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.
Nutrition Facts
Per Serving: 708 calories; 65.4 g fat; 8.1 g carbohydrates; 24.8 g protein; 209 mg cholesterol; 206 mg sodium. Full nutrition
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Reviews
Read all reviews 2327 Ratings
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Most helpful positive review
12/23/2005
The sauce and herbs sound like a great combonation, but the cooking technique is a mystery. How do you put a long package of parchament wrapped salmon in a double boiler. Can you bake this on a ...
Most helpful critical review
5/18/2006
This recipe was fairly good. I was expecting more depth to the flavor. I definitely enjoyed trying something new and this was a method of preparing salmon I had not tried before. The only change...
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5/18/2006
This recipe was fairly good. I was expecting more depth to the flavor. I definitely enjoyed trying something new and this was a method of preparing salmon I had not tried before. The only change...
12/23/2005
The sauce and herbs sound like a great combonation, but the cooking technique is a mystery. How do you put a long package of parchament wrapped salmon in a double boiler. Can you bake this on a ...
12/3/2000
This is my family's favorite dish! It is always requested for company and other special occasions. It is easy and fast, and great served with Fresh Steamed Broccoli and Wild Rice!
8/2/2003
I used tin foil instead of parchment paper and lemon juice instead of lemon, since that is all I had. I used my spagetti pot (since it doesn't get much used when I am off the carbs) and used it ...
10/5/2012
Very nice mint sauce. It's has a light, fresh taste that complements the salmon nicely. When baking the salmon, I just spray a layer of cooking spray on parchment paper, lay down the salmon, an...
1/16/2007
I only used this recipe for the sauce... I added some white cooking wine and old bay garlic and herb seasoning and thought it turned out rather well. Delicate flavor that complimented the salmon...
1/5/2005
This was wonderful! I used a hand blender right in the pan for the sauce and added a dab more garlic. I also used foil as an outer wrapping on the packets. The salmon was tender, moist, full of ...
12/26/2005
Very nice flavor and I used talapia fillets instead of salmon. My one complaint was that after 25 min the butter wasn't even melted and I had the water on a low boil the entire time. So, popped ...