Salmon Fillets Cordon Bleu In A Lemon/ Lime Butter Sauce

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce estimated approx 30 mins.

To get started with this recipe, we have to prepare a few components. You can have Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce using 17 ingredients and 17 steps. Here is how you can achieve it.

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.

Ingredients and spices that need to be Prepare to make Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:

1. for fish
2. 1 pound fresh skinless salmon fillets
3. 1/4 pound thin deli sliced hot ham
4. 1/4 pound Emmental cheese, thin sliced
5. For Lemon Lime Cream Poaching Sauce
6. 1 shallot, minced
7. 2 garlic cloves, minced
8. 1/4 cup dry white wine
9. 2 tablespoons fresh lemon juice
10. 1 tablespoon fresh lime juice
11. 1 cup chicken broth
12. 1/2 teaspoon dryed thyme
13. 1/2 cup heavy cream
14. 1 teaspoon hot sauce such as franks hot sauce
15. 6 tablespoon cold butter in pieces
16. 2 tablespoons fresh parsley
17. 2 tablespoons sliced green onions

Steps to make 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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