Salmon cutlets with lemon chive cream sauce
Salmon cutlets with lemon chive cream sauce

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, salmon cutlets with lemon chive cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Salmon cutlets with lemon chive cream sauce is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Salmon cutlets with lemon chive cream sauce is something that I’ve loved my entire life.

Strain sauce and return to saucepan. Add chopped chives and season to taste with salt and pepper. Crispy salmon fillets swimming in a creamy, lemony, garlicky sauce… can I get an AMEN?!

To get started with this recipe, we must first prepare a few ingredients. You can cook salmon cutlets with lemon chive cream sauce using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Salmon cutlets with lemon chive cream sauce:
  1. Take 1 1/4 lb skinless salmon fillet sliced into thin cutlet size portions
  2. Make ready 1 8 ounce bottle clam juice
  3. Take 1 shallot, chopped
  4. Get 4 tbsp fresh lemon juice
  5. Get 2/3 cup dry white wine
  6. Get 1/2 tsp black pepper
  7. Take 1/2 tsp cajun seasoning
  8. Take 1/2 cup chicken stock
  9. Prepare 3 clove garlic chopped
  10. Get 1 cup heavy cream
  11. Take 2 tbsp chopped chives
  12. Take 1 tbsp butter
  13. Make ready 1 tsp hot sauce

It's great with salmon, scallops, crab cakes and all kinds of fish. It is easy to make and brings so. Lemon Cream Sauce with Capers and ShallotsBecome Betty. Salmon with Lemon Cream Sauce over Baby Artichoke Hearts and Tomato LinguiniG-Free Deliciously. vermouth, chives, butter, chicken stock, lemon juice, heavy cream.

Instructions to make Salmon cutlets with lemon chive cream sauce:
  1. For Sauce
  2. Combine clam juice, shallot, chicken broth, white wine, garlic, Cajun seasoning and pepper in saucepan heat to boiling and reduce to about 1/2 cup, strain mixture to remove solids and save liquid
  3. Season salmon with salt and pepper , melt the butter in a large skillet, sear salmon in butter just a minute or two on each side depending o how thin you cut them, remove to a plate, cover to keep warm
  4. Add reserved reduced sauce to pan salmon was cooked in, add cream and cook until desired thickness, 5- 10 minutes, add chives, and hot sauce pour sauce over salmon
  5. Great served with crusty bread for dipping in the sauce!

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