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

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 achieve it.

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

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

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

  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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