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

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We hope you got benefit from reading it, now let’s go back to salmon fillets cordon bleu in a lemon/ lime butter sauce recipe. To make salmon fillets cordon bleu in a lemon/ lime butter sauce you only need 17 ingredients and 17 steps. Here is how you do that.

The ingredients needed to make Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:
  1. Prepare for fish
  2. Provide 1 pound fresh skinless salmon fillets
  3. Take 1/4 pound thin deli sliced hot ham
  4. Use 1/4 pound Emmental cheese, thin sliced
  5. Prepare For Lemon Lime Cream Poaching Sauce
  6. Take 1 shallot, minced
  7. Get 2 garlic cloves, minced
  8. Take 1/4 cup dry white wine
  9. Take 2 tablespoons fresh lemon juice
  10. Get 1 tablespoon fresh lime juice
  11. Take 1 cup chicken broth
  12. You need 1/2 teaspoon dryed thyme
  13. Take 1/2 cup heavy cream
  14. Prepare 1 teaspoon hot sauce such as franks hot sauce
  15. Get 6 tablespoon cold butter in pieces
  16. Take 2 tablespoons fresh parsley
  17. Use 2 tablespoons sliced green onions
Steps to make Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:
  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
  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
  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
  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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