Oven Baked Salmon With Lemon Cream Sauce

Oven Baked Salmon With Lemon Cream Sauce

This oven-baked salmon is drizzled in a simple and delicious lemon cream sauce (classically called white lemon juice). The sauce will become your secret weapon for making seafood recipes. It is great with salmon, scallops, crab cakes and all kinds of fish. It is easy to make and brings so many amazing flavors.

While celebrating the sale of our house, we enjoyed salmon and lemon liquor at our favorite high-end restaurant. I knew at the first bite that I had to remake the recipe. For a menu price of US$25.00, I can buy a whole salmon fillet to feed the whole family!

If done poorly, traditional white beer recipes may be picky, but we find that using heavy cream makes it more forgiving. It prevents the sauce from separating, and if you have leftovers, you can gently reheat it.

 

As with any cream or butter sauce, we recommend reheating over low heat, stirring often, until it is hot and ready.

Note: 2 pounds of salmon can serve 4 to 6 servings, and 3 pounds of salmon can serve 6 to 8 servings, depending on your distribution method.

 

For Oven Roasted Salmon with Lemon Cream Sauce:

2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley, finely chopped, to garnish

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

Ingredients for Sauce (Lemon Beurre Blanc)

1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)
1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
1/4 cup dry white wine (such as chardonnay or pino grigio)
1/2 cup heavy cream
1/2 cup (8 Tbsp) cold unsalted butter cut into 8 pieces

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

How to Make Oven Baked Salmon with Lemon Cream Sauce:

1. Line rimmed baking sheet with foil or parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took about 14 minutes. 

2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).

3. Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.

 

Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve your hungry dinner guests

This oven baked salmon pairs really well with fluffy white rice and asparagus. Now that’s one classy dinner!

 

 

Oven Baked Salmon With Lemon Cream Sauce
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Salted Caramel Apple Pie

Salted Caramel Apple Pie

This pie has everything you’d want out of an apple pie, A spiced apple filling and a homemade caramel sauce are encased in a buttery, flaky pie crust that can be made ahead of time and frozen.

This pie has everything you want for apple pie. Butter, flaky crust, spiced apple filling and sweet and salted caramel sauce are the perfect combination of flavor and texture in every bite. La mode is provided with the side of vanilla bean ice cream.

 

Ingredients:

Pie Crust:

 

Caramel Sauce:

 

Filling:

 

Directions

Instructions Checklist
  • Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.

  • Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.

  • While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.

  • Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.

  • Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.

  • Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.

  • Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.

  • Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.

  • Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.

  • Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.

  • Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

 

Cook’s Notes:

It’s important to take your time with the various steps to make this pie. Make sure your dough is adequately chilled so that you maximize the number of flaky layers in the crust. If you don’t let your pie cool properly after baking and before slicing, your filling will not set properly and run.

Caramel sauce can also be stored in a refrigerator, covered, for up to a month. If refrigerated, let caramel set at room temperature until ready to use, about 45 minutes, heating slightly in microwave for 30 to 60 seconds if needed to bring to pourable consistency.

The pie dough can also be wrapped tightly and frozen until ready to use.

 

Nutrition Facts

556 calories; protein 4.2g; carbohydrates 64.4g; fat 33.2g; cholesterol 105.4mg; sodium 676.4mg.

 

 

Salted Caramel Apple Pie
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Creamy Corn and Chile Dip

Creamy Corn and Chile Dip

Level: Easy

Total: 30 min

Active: 30 min

Yield: 4 to 6 servings

 

Ingredients

 

 

Directions:

1. Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.

2. Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.


Creamy Corn and Chile Dip
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Cheesy Baked Pasta with Radicchio

Cheesy Baked Pasta with Radicchio

A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

 

 

Active: 25 mins          Total: 1 hr        Yield: 6 to 8

 

 

Ingredients:

2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

 

 

Directions:

Step 1

Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.

Step 2

Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.

Step 3

Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.

 

Make Ahead

Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.

 

Suggested Pairing

Substantial wintertime rosé.

 

 

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Breakfast Cornbread Casserole with Ham and Kale

Breakfast Cornbread Casserole with Ham and Kale

The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Level: Easy

Total: 1 hr 25 min

Prep: 10 min

Inactive: 15 min

Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

 
Creamed corn:

3 tablespoons unsalted butter, plus more for greasing the baking dish

1 medium onion, finely chopped

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

1/2 pound thick-sliced deli ham, diced

5 ounces frozen kale (about 1 3/4 cups)

 

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

3/4 cup heavy cream

1 cup shredded sharp yellow Cheddar

Hot sauce, for serving

Directions

 

Special equipment:  a 2-quart oval baking dish

 

1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.

4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.


Breakfast Cornbread Casserole with Ham and Kale
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Breakfast Cornbread Casserole with Ham and Kale
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