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Salmon fillets in white wine recipe

Salmon fillets in white wine recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Baked salmon

This delightful dish of salmon fillets cooked in a light wine and vegetable medley is an easy way of cooking salmon. Enjoy with a crisp fresh salad on the side.

9 people made this

IngredientsServes: 2

  • 400g salmon fillets
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
  • 235ml dry white wine
  • 3 tablespoons olive oil
  • 1 small carrot, sliced
  • 1/4 onion, sliced
  • 1 small courgette, sliced
  • 1/2 red pepper, seeded and sliced
  • 1/2 yellow pepper, seeded and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 1 teaspoon lemon juice

MethodPrep:15min ›Cook:30min ›Extra time:30min marinating › Ready in:1hr15min

  1. In a bowl, combine the salmon, lemon juice, salt and pepper and just a splash of the wine. Marinate in the fridge for 30 minutes.
  2. Preheat the oven to 200 C / Gas 6.
  3. In a frying pan, heat the oil and cook and stir the vegetables along with the garlic, rosemary, lemon juice and seasoning for 2 minutes. Pour in half of the remaining wine then cover and simmer for 5 minutes.
  4. Transfer the vegetables to a baking dish and spread out over the base. Lay the salmon fillets on top then pour over the remainder of the wine.
  5. Bake for 20 minutes, or until the salmon flakes easily with a fork and is an even pink colour throughout. Remove from the oven and serve.

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Easy Salmon with Lemon and Capers

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The definition of simple: fresh, skin-on salmon fillets, given a quick marinade with parsley, lemon, and olive oil, then seared to produce crisp skin and moist flesh. A quick pan sauce of shallot, garlic, white wine, butter, and capers finishes it off. Serve with rice pilaf or cucumber salad. If you prefer to avoid wine, use water instead.

What to buy: Look for wild or sustainably farmed salmon—check out the Monterey Bay Aquarium’s Seafood Watch salmon recommendations and find a market or fishmonger you can trust. And see our guide to types of salmon for more about different varieties of the fish.

Tips for Salmon and Fish

Instructions

  1. 1 Dry the salmon well with paper towels and season it all over with salt. In a small bowl, stir together the parsley, lemon juice, and 1 tablespoon of the olive oil. Coat the salmon fillets with the parsley mixture and set them aside at room temperature for 15 minutes.
  2. 2 Set a large skillet or nonstick frying pan over medium-high heat and let it get hot, about 2 minutes. Add the remaining 1 tablespoon olive oil and the butter. As soon as the butter is melted, add the salmon fillets, skin-side down. Reduce the heat to medium-low and cook, pressing down on the fillets 2 or 3 times with a spatula, until the skin is crisp, about 6 minutes. Flip the salmon and cook until the flesh is done to your liking, about 3 minutes—the exact time will depend on the thickness of the fillets. If necessary, give it 1 or 2 minutes more, but be careful not to overcook. Transfer the fish to a warmed serving platter and cover loosely with aluminum foil while you make the sauce.
  3. 3 Pour out and discard the fat from the skillet. Increase the heat to medium and add the butter. When the butter melts, add the shallot and garlic and cook, stirring, until fragrant, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil until the sauce thickens slightly, about 2 to 3 minutes. Stir in the capers and season with black pepper. Taste the sauce the capers should provide enough salt, but season with a bit of salt if necessary.
  4. 4 Pour the sauce over the fish and serve immediately.

Salmon with Mushroom and White Wine Sauce

Let’s start with a relatively easy and basic dinner to make that will set your taste buds into overdrive. Every bite is delicious, and you’ll want more by the end of your dinner.

Ingredients:

  • Two salmon fillets
  • 2tbsp oil of choice
  • 1lb white mushrooms, rinsed and dried
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2tsp rosemary or thyme, fresh
  • ¼ cup of dry white wine
  • Salt and pepper to taste
  • Preheat the oven to 300F and cover a baking tray with foil
  • Place the salmon on the tray and season with the salt and black pepper
  • Fill a roasting pan with some boiling water and put it at the bottom of the oven
  • Bake the salmon until it starts to flake – it should take 10-20 minutes
  • Meanwhile, in a frying pan over a medium to high heat, cook the mushrooms with a tbsp. of the oil
  • Add the rest of the oil, along with the rest of the ingredients except the wine, seasoning to taste and cook for 1-2 minutes
  • Add the wine and cook until it evaporates, stirring regularly to prevent the sauce from sticking
  • Place the salmon on warmed plates, with some of the mushrooms over the top

This is one of those dishes that is perfect for hosting dinner. Your friends will love it, and all want to know your secrets in the kitchen.


Instructions

How to poach salmon? It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Pour the wine into large lidded skillet. Bring it to a simmer.

Place the dill in the skillet, reserving a few sprigs for garnish. Place the salmon fillets, skin side down, on top of the dill. Sprinkle them with salt, pepper, and garlic powder.

Cover the pan tightly and poach the fish until cooked through, 5-10 minutes. That's it!


Salmon Poached in White Wine

Ingredients

2 1/2 cups dry white wine, divided (we recommend using our Ship of Fools White)

1 shallot, peeled and halved

1 stick of cold, unsalted butter, cut into about 8 pieces

Instructions

  • Pour yourself a glass of wine – because when you’re cooking with wine, you should be drinking it too!
  • Combine 2 cups of the wine with the water, thyme, bay leaf and shallot in a large, non-reactive saucepan. Bring the liquid to a gentle simmer.
  • Generously salt the salmon fillets, and add them to the simmering liquid. While maintaining that gentle simmer, cook the salmon for about six minutes, turning it once. Cooking time may vary, depending on the thickness of your fillets.
  • While the salmon is cooking, bring the remaining 1/2 cup of wine to a simmer in a medium saucepan. Whisk the butter into the wine, one piece at a time, until it’s thoroughly incorporated. Season with salt.
  • Transfer the cooked salmon to a plate, and pat it dry with a paper towel. Drizzle the sauce on top.

Don’t forget to serve this dish alongside a fresh bottle of wine!

Still looking for your favorite bottle of Chateau Grand Traverse wine? Stop by our tasting room to try them all for yourself!


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Recipe Summary

  • 2 tablespoons 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons olive oil, divided
  • 4 teaspoons lemon juice, divided
  • 4 (6-ounce) salmon fillets
  • 1 ⅛ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 2 cups finely chopped carrots
  • ¼ cup minced shallots
  • 2 teaspoons minced garlic
  • ⅓ cup dry white wine
  • 1 cup hot cooked couscous

Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish cook 1 minute or until done.

Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous toss. Serve fish with couscous and yogurt mixture.


Recipe Summary

  • 1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan
  • Kosher salt and freshly ground pepper
  • 1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed
  • 1 celery stalk, cut into 3-inch pieces
  • 1 fresh bay leaf
  • 1/2 lemon, thinly sliced into rounds, plus wedges for serving
  • 1 tablespoon whole black peppercorns
  • 1/2 cup dry white wine, such as Sauvignon Blanc

Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.

Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly remove skin. Serve warm, room temperature, or chilled, with lemon wedges.


  • 1 1/2 pounds salmon (boneless filet, about 1-inch thick, large end preferred)
  • 1/2 lime
  • 2 tablespoons white wine
  • 1 teaspoon mayonnaise (may substitute butter)
  • Optional: 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon Hungarian sweet paprika

Preheat grill to high heat.

Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides.

Spray the entire inside of the foil tray liberally with cooking spray.

Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.

In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed.

Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on a hot grill.

Transfer the foil tray to the hot grill.

Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet.

  • Do not overcook or it will be dry and unpalatable.
  • Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Recipe Variations

If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.


Salmon Pasta in White Wine Sauce

Somehow, I managed to attend 4 grad events in the past 6 days for my students, and I am exhausted! Meeting parent, taking photos and eating more food than I can handle is typically a fun time. Until it becomes a weeklong event, every night this week.

I am also getting pretty sick of the chicken that they have been serving at every meal. Time to switch it up with some seafood and pasta!

One aspect of cooking at home that has become increasingly important to me is to use sustainably sourced foods and products.

My shift in perspective came from watching many documentaries with my school this year, and trying to come up with ways as a community to change our attitude and to buy sustainable seafood.

How can you identify sustainable seafood?

With companies like MSC, it makes it a lot easier to make the right choice when buying our food.

There was a time where I would need to research the brands before feeling good about buying their products. But MSC makes it super easy to find seafood that is good for you and good for the environment. All you have to do is look for the MSC blue fish label!

Where can you buy MSC Blue Label Products?

Going to my local grocery store, I was surprised by how many products in the fresh and frozen seafood aisle had the MSC blue fish label! I mean, just look at it!

You can buy them at hundreds of grocery stores. I always look for them as soon as I walk into the seafood section, and I have never been to a grocery store that DIDN’T have at least one MSC blue label product.

There are a lot of fillets and frozen fish, but there are also a lot of boxes of prepared fish-and-chips style frozen fish that you really have no excuse NOT to cook with sustainable wild seafood.

I buy the prepared fish-and-chips style frozen fish for my busy weeknights, and the fillets for my weekends.

But it is not only on fish. You can also find the MSC blue fish label on your favourite types of seafood, such as shrimp, morel, tuna and so much more!

What can you pair with these products?

This might be the most important question of this post!

Of course you want to enjoy sustainable seafood. But having the perfect wine pairing is crucial to any good meal.

Nobilo wine is my new favourite drink to pair with my seafood!

Even when eating my prepared fish-and-chips style weeknight meal, ya girl needs her wine! The Nobilo Sauvignon Blanc is to DIE for, you will want to drink it for every meal.

I have been raving to all my friends about this New Zeland wine. You don’t typically think New Zeland when you think of wine, but this one makes me want to hang out in the New Zeland section of the LCBO more often!

This wine is fresh, crisp, refreshing and citrusy, with tropical fruit flavours. Almost makes me feel like I am already on vacation.

(3 more weeks and counting!!)

And it is also great value for the price! Defintiely a must when you are making a seafood dish.

And if you are making a seafood dish, may I suggest this Salmon Pasta in White Wine Sauce?

I was going to make a pasta with shrimp, but I had trouble finding shrimp that was sustainably sourced with an MSC blue label.

Unfortunately, the large majority of shrimp sold in Canada is farmed and cannot be MSC certified. While this is a bummer, I want to do my part in living a more sustainable lifestyle. And if it comes with eating less shrimp, then so be it!

But you can find shrimp with an MSC blue label. You just need to go to a few different grocery stores to do it!

This pasta recipe made me forget all about wanting to make this with shrimp. I am all about the salmon pastas now!!

Plus, it is super easy to make, you may not want to buy the pre-made fish from the grocery stores!

Who am I kidding! I will always buy those pre-made fish. But this recipe is a winner.



Comments:

  1. Hern

    I apologize, but could you please describe in a little more detail.

  2. Sherlock

    It's a pity that I can't speak now - I'm late for the meeting. I will be back - I will definitely express my opinion on this issue.

  3. Khaldun

    HA HA, fall and not get up !!!!!!!!!

  4. Yom

    Wonderful phrase and timely



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