Recipe: Appetizing Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce

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Hopefully the above article is beneficial for us. Now the time we're ready for, it is time to prepare dinner salmon fillets cordon bleu in a lemon/ lime butter sauce recipes. You can have salmon fillets cordon bleu in a lemon/ lime butter sauce using 17 ingredients and 17 steps. Follow the cooking instructions below.

The ingredients needed to cook Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:

1. Provide of for fish.
2. Use of fresh skinless salmon fillets.
3. Take of thin deli sliced hot ham.
4. Use of Emmental cheese, thin sliced.
5. Get of For Lemon Lime Cream Poaching Sauce.
6. Provide of shallot, minced.
7. You need of garlic cloves, minced.
8. Use of dry white wine.
9. Prepare of fresh lemon juice.
10. You need of fresh lime juice.
11. Use of chicken broth.
12. Take of dryed thyme.
13. Use of heavy cream.
14. Use of hot sauce such as franks hot sauce.
15. Provide of cold butter in pieces.
16. Prepare of fresh parsley.
17. Take of 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.
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.

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