Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce. It´s a healthy, low carb and keto meal Season both sides of salmon fillets with salt, pepper and lime and lemons juice. Heat the olive oil in a non-stick skillet over medium-high heat. Summer is salmon season, and this simple dinner celebrates it by pairing grilled salmon with a rich and tangy lemon, tarragon, and garlic sauce.

Crispy salmon fillets swimming in a creamy, lemony, garlicky sauce… can I get an AMEN?! Okay, a high-five will do. 😀. This is definitely a cross between my Pan-Seared Salmon with Tomatoes and Spinach AND my Creamy Lemon Chicken with Asparagus. You can cook Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce using 17 ingredients and 17 steps. Here is how you achieve that.

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. Prepare 1/4 pound of Emmental cheese, thin sliced.
5. It's of For Lemon Lime Cream Poaching Sauce.
6. Prepare 1 of shallot, minced.
7. Prepare 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. Prepare 1 tablespoon of fresh lime juice.
11. You need 1 cup of chicken broth.
12. You need 1/2 teaspoon of dryed thyme.
13. It's 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. Prepare 2 tablespoons of sliced green onions.

I have to tell you that this Lemon. Place the star anise on top and season with some sea salt. I thought the lime gave it a. Heat remaining oil in a frying pan or, if griddling, toss asparagus with oil in a medium bowl.

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.

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Salmon fillets that are cut into an even thickness will be easier to grill, because they will all be ready at the same time. Salmon is perfectly done when it is pink, cloudy-looking and flakes easiy with a fork. In a large skillet, heat olive oil on medium heat until heated but. Add this salmon and asparagus dinner to your rotation.