Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce

Name: Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: for fish; 1 pound fresh skinless salmon fillets; 1/4 pound thin deli sliced hot ham; 1/4 pound Emmental cheese, thin sliced; For Lemon Lime Cream Poaching Sauce; 1 shallot, minced; 2 garlic cloves, minced; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 1 tablespoon fresh lime juice; 1 cup chicken broth; 1/2 teaspoon dryed thyme; 1/2 cup heavy cream; 1 teaspoon hot sauce such as franks hot sauce; 6 tablespoon cold butter in pieces; 2 tablespoons fresh parsley; 2 tablespoons sliced green onions

fenway @Fenway

This is a fun variation on the popular Chicken Cordon Bleu using salmon fillets in place of the chicken. I also decided to poach it in a light lemon lime cream butter sauce for a very moist delicious new way to serve salmon. This makes an elegant entree but is easy and quick enough for any time. Serve it with french bread and a salad for a great meal.

Saved

Ingredients

30 mins

4 servings

for fish
1 poundfresh skinless salmon fillets
1/4 poundthin deli sliced hot ham
1/4 poundEmmental cheese, thin sliced
For Lemon Lime Cream Poaching Sauce
1shallot, minced
2garlic cloves, minced
1/4 cupdry white wine
2 tablespoonsfresh lemon juice
1 tablespoonfresh lime juice
1 cupchicken broth
1/2 teaspoondryed thyme
1/2 cupheavy cream
1 teaspoonhot sauce such as franks hot sauce
6 tablespooncold butter in pieces
2 tablespoonsfresh parsley
2 tablespoonssliced green onions

Saved

Steps

30 mins

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

Saved

Cooksnaps

Saved

fenway @Fenway

on April 08, 2016 19:09

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.