CHEESECAKE FACTORY HERB CRUSTED SALMON RECIPE - FOOD.COM
Here is a copycat recipe for the Cheesecake Factory's Herb Crusted Salmon. This tastes amazing and is great for any holiday occasion too! Enjoy.
Total Time 30 minutes
Prep Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
- In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
- Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
- Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.
Nutrition Facts : Calories 534.8, FatContent 42, SaturatedFatContent 23.7, CholesterolContent 163.2, SodiumContent 385.5, CarbohydrateContent 5.5, FiberContent 0.2, SugarContent 0.8, ProteinContent 31.1
CHEESECAKE FACTORY HERB CRUSTED SALMON - BIGOVEN
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Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- "1. Place salmon in a shallow dish, and rub with 3 tablespoons of lemon juice. Season with lemon pepper. Cover, and allow to stand 10-15mins. 2. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm. 3. Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce."
Nutrition Facts : Calories 334 calories, FatContent 34.8788891838474 g, CarbohydrateContent 4.68096260119094 g, CholesterolContent 99.0365625606978 mg, FiberContent 0.223927990010567 g, ProteinContent 1.7503695380654 g, SaturatedFatContent 22.0276041182904 g, ServingSize 1 1 Serving (121g), SodiumContent 223.116053494697 mg, SugarContent 4.45703461118037 g, TransFatContent 2.32417954612056 g
More about "herb crusted salmon cheesecake factory recipes"
CHEESECAKE FACTORY HERB CRUSTED SALMON RECIPE
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Seafood
Calories 375 calories per serving
- "Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside. In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm. Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes."
CHEESECAKE FACTORY HERB CRUSTED SALMON RECIPE
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Seafood
Calories 375 calories per serving
- "Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside. In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm. Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes."
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