Welcome to my kitchen, where today we are cooking up a delicious and elegant dish: Salmon Fillets with Wine and Hazelnut Cream Sauce. This is a recipe that I learned from my grandmother, who was a renowned chef in her time. It’s one of those meals that is perfect for a special occasion or when you just want to treat yourself to something extra special.
Now, I know what some of you might be thinking – cooking salmon can be intimidating, especially if you’re not used to working with fish. But trust me, this recipe is simple and easy to follow. Plus, the end result is so worth it. The combination of flavors in this dish will make your taste buds dance.
What I love about this recipe is the mix of savory and nutty flavors. The hazelnuts add a delicious crunch and nuttiness to the dish, while the dry white wine adds acidity and depth. And let’s not forget about the cream sauce – it brings everything together and makes this dish a true showstopper.
So whether you’re an experienced home cook or just starting out in the kitchen, I hope you give this recipe a try. It’s a great way to impress your dinner guests or simply treat yourself to something special. So come on, grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a new recipe to excite your taste buds? Look no further than this delicious salmon fillet with wine and hazelnut cream sauce recipe. There are so many reasons why you’ll absolutely love it.
Firstly, the combination of the tender salmon fillet with the rich and creamy hazelnut sauce is truly irresistible. The nutty flavor of the hazelnuts perfectly complements the richness of the salmon, while the dry white wine enhances the overall taste.
Secondly, preparing this dish is incredibly easy, so you don’t need to be a master chef to pull it off. All you need to do is cook the salmon in a non-stick baking sheet with some oil and seasonings before whipping up a simple cream sauce with hazelnuts, butter, and wine.
Thirdly, this recipe is incredibly versatile. You can substitute different types of fish or nuts to mix things up a little, or even try out different variations like using mushroom sauce or lemon butter instead of hazelnut cream.
Finally, this dish is perfect for any occasion. Whether you’re looking for a quick weeknight meal or a fancy dinner party dish, this salmon fillet with wine and hazelnut cream sauce recipe has got you covered.
So why not give this recipe a try and see for yourself why it’s such an irresistible dish? Trust me, your taste buds will thank you.
Salmon: For this recipe, you’ll need 4-6 salmon fillets or steaks, whichever you prefer. I suggest trying Copper River salmon, which is known for its sweet, red flesh and rich flavor. Regardless of the type of salmon you choose, make sure it’s fresh and of high quality.
Hazelnuts: You’ll be making a hazelnut cream sauce to accompany your salmon, so make sure you have plenty of these tasty nuts on hand. You’ll need ¼ cup chopped hazelnuts.
Dry White Wine: A good dry white wine is essential for making the sauce. Choose a wine that you would also enjoy drinking, such as a crisp Sauvignon Blanc or Pinot Grigio.
Onion and Garlic: These aromatics provide a strong foundation of flavor for the sauce. Use one small onion and one garlic clove in your recipe.
Butter and Olive Oil: Both of these fats will be used to cook the salmon and create the sauce. Use 2 tablespoons of butter and 2 tablespoons of olive oil.
Flour: You’ll use two cups of flour to coat the salmon before cooking it.
Dried Dill, Salt, and Pepper: These dried herbs and spices will add depth of flavor to your dish. Be sure to use ground pepper to taste.
Make sure you have all of these ingredients before starting the recipe!
The Recipe How-To
Now that we have all our ingredients ready, it’s time to cook. Here’s how I suggest you cook this Salmon Fillets With Hazelnut Cream Sauce Recipe.
Step 1: Prepare the Salmon
- Preheat your oven at 375°F.
- Brush your salmon fillets or steaks with olive oil and sprinkle with salt and pepper.
- Place the salmon on a non-stick baking sheet.
Step 2: Bake the Salmon
- Cook the salmon until it is cooked through, for about 12 to 15 minutes. The exact time will depend on how thick your salmon is, so you should start checking after about 10 minutes to prevent overcooking.
Step 3: Make the Hazelnut Cream Sauce
- In a saucepan over medium heat, melt butter, then add diced onion and minced garlic. Cook until soft and fragrant, which will take about 3-5 minutes.
- Add in hazelnuts, stirring constantly so they don’t burn.
- Stir in flour, salt, pepper, and keep stirring for a good minute or two until the flour has cooked through and doesn’t taste raw.
- Pour in some dry white wine while whisking constantly to avoid lumps until the sauce is smooth.
- Whisk in heavy cream gradually while stirring well after each addition.
- Cook until the sauce thickens about 5 minutes depending on how thick you prefer it.
Step 4: Assemble the Dish
- Spoon a generous amount of Hazelnut Cream Sauce over top of each salmon fillet or steak and serve hot.
- Garnish with some chopped fresh herbs like parsley, tarragon or dill, and some toasted hazelnuts.
Enjoy your Salmon Fillets With Hazelnut Cream Sauce Recipe! This dish is perfect for an intimate dinner or a fancy party with friends.
Substitutions and Variations
If you want to switch things up or cater to dietary restrictions, here are some substitutions and variations to try:
– Flour: If you need to make the recipe gluten-free, swap the flour for a gluten-free all-purpose flour blend.
– Hazelnuts: You can replace hazelnuts with almonds or other nuts that you like. Alternatively, you can also use hazelnut spread or butter, but make sure to adjust the sugar accordingly since these substitutes already contain added sugar.
– Salmon: Instead of salmon fillets, you can use salmon steaks or even crusted salmon. If you prefer a different type of fish, try trout or halibut with this sauce.
– Cream: If you don’t have cream on hand, you can substitute it with coconut milk, cashew cream or almond milk.
– Wine: You can use any dry white wine for this recipe, such as Chardonnay or Sauvignon Blanc. If you prefer a sweeter flavor, use sweet red wine instead.
– Dill: The dried dill can be replaced with fresh dill if available. You could also try adding different herbs such as tarragon or rosemary for a unique flavor.
– Garlic: If you’re not a big garlic fan or if you’re cooking for someone who is allergic to garlic, simply skip it altogether or add shallots instead.
These substitutions and variations allow for flexibility in both taste and dietary restrictions. Whether it’s changing out the type of fish or trying a new sauce combination with different herbs and spices, there’s always room for creativity in the kitchen.
Serving and Pairing
Once you have prepared this mouthwatering salmon hazelnut cream sauce recipe, it’s time to think about how you are going to serve it. The creamy, buttery sauce pairs perfectly with steamed vegetables like asparagus and green beans or roasted potatoes.
If you are looking for a light and refreshing option, try serving it with a crisp salad with mixed greens and tangy grapefruit dressing. The citrusy taste will complement the rich, nutty flavor of the hazelnut cream sauce.
This dish pairs incredibly well with dry white wine like Chardonnay or Pinot Grigio. A glass of sweet red wine like Pinot Noir or Zinfandel would be an excellent choice as well. If you want to take it up a notch, serve this dish with a glass of sparkling wine or champagne.
For those who prefer non-alcoholic options, try serving this dish with sparkling water or iced tea. The freshness of these drinks will lighten up the flavors while still maintaining their distinct flavors.
Whether you’re looking for a romantic dinner for two or an elegant spread to entertain guests, the salmon hazelnut cream sauce recipe is sure to please your taste buds and impress your guests.
Make-Ahead, Storing and Reheating
This salmon fillets with wine and hazelnut cream sauce recipe is great for make-ahead meals, as it can be prepared up to a day in advance. To make ahead, simply cook the salmon fillets as directed and store them in an airtight container in the refrigerator for up to 24 hours.
The hazelnut cream sauce can also be made ahead of time and stored in the refrigerator for up to three days. When ready to serve, gently reheat the sauce on the stove top over low heat, stirring frequently until warmed through.
If you have any leftover salmon fillets or hazelnut cream sauce, they should be stored separately in tightly sealed containers in the refrigerator. The salmon fillets can be reheated by placing them on a baking sheet, brushing with a little olive oil, and heating them in a 350°F preheated oven for about 10-15 minutes or until heated through.
To reheat the hazelnut cream sauce, transfer it to a small saucepan and gently heat over low heat on the stove top, stirring constantly until warmed through.
It is important to note that reheating salmon fillets can cause them to dry out if not careful. Therefore, it is crucial that the salmon fillets be reheated just until heated through and not cooked further.
With these tips, you can enjoy this delicious salmon dish any night of the week without sacrificing quality or taste!
Tips for Perfect Results
If you want to achieve perfect results with your salmon fillets and hazelnut cream sauce recipe, here are some essential tips that will help you cook this dish like a pro.
Firstly, when cooking salmon, make sure to use a non-stick pan or baking sheet. This will prevent the skin from sticking and ensure that the fish is cooked evenly.
Secondly, be sure not to overcook the salmon. Overcooking can cause the fish to become tough and dry. Depending on the thickness of your fillet, the cooking time may vary. A great way to check for doneness is by using an instant-read thermometer. The internal temperature of cooked salmon should read 145°F.
Thirdly, when making the cream sauce, be sure to whisk continuously to avoid lumps in the mixture. Adding the flour gradually will also help prevent lumps.
Fourthly, if you have leftovers, store the salmon and sauce separately in airtight containers in the refrigerator. This will help maintain freshness for up to three days.
Lastly, don’t be afraid to experiment with variations of this recipe. You can try using different types of salmon such as Copper River Salmon or sweet red salmon. You could also create a crusted salmon or add additional flavors with garlic white wine or mushroom sauce.
Follow these tips for perfect results every time you cook salmon with hazelnut cream sauce.
As a sommelier, I have had quite a few inquiries from wine enthusiasts about different wine pairings to go with salmon dishes. To address some of the most commonly asked questions related to salmon recipe and wine pairings, I have compiled a list of FAQs that can help you prepare this delectable salmon fillets with wine and hazelnut cream sauce recipe with utmost confidence. Read on to find answers to some common questions.
Which is the best sauce for salmon?
As a sommelier, part of my expertise is suggesting the perfect pairing for your wine. And while wine can certainly hold its own, a great sauce can take your dish from good to unforgettable. So let me tell you about some of my favorite sauces that are sure to complement your meal.
First up is the classic and timeless creamy lemon garlic butter sauce. Its smooth and tangy flavor is perfect for seafood and chicken dishes. Just envision generously pouring it over some grilled shrimp or a seared salmon fillet. The sauce subtly enhances the flavors of the dish and brings out the subtle nuances of the wine.
For a sweeter and tangier option, I recommend trying a honey mustard sauce. Its balance of savory and sweet flavors provides a perfect accompaniment to dishes like roasted pork tenderloin, chicken wings or even as a dipping sauce for vegetables. When paired with a wine, honey mustard sauce can bring out some of the more subtle notes of the wine and vice versa.
Now, let’s move on to a more unique and vibrant sauce, tomatillo salsa verde. It’s a perfect choice for those who enjoy a bit of heat in their dishes. Its bright and fresh flavor is perfect for spicing up grilled meats or as a dip for tortilla chips. When paired with the right type of wine, it provides a burst of flavor the enhances both the dish and the wine.
For those who favor more subtle and refreshing flavors, I suggest trying a classic creamy yogurt dill sauce. Its light and creamy texture pairs perfectly with salads, grilled chicken or fish. The coolness of the dill in the sauce provides an ideal balance to the intensity of the wine.
Next on my list is the beloved white wine sauce. This versatile sauce can be used in a variety of dishes, but it’s best when served with seafood or pasta. The wine reduces and cooks down to go along with the other ingredients, leaving a delicious and delicate flavor. The sauce maintains its own, without overpowering the dish or the wine.
Let’s explore a flavor profile from the Far East – the miso glaze. This sauce is a perfect addition to any dish and goes well with just about everything, from vegetables to fish, chicken to tofu, and beyond. Its intense umami flavor provides the perfect backdrop to boost the savory quality of wine, enhancing the whole experience.
For those who prefer a little more sweetness, then a sweet and sour sauce is a great option. Its vibrant flavors and bright colors offer a perfect balance for meats or vegetables. This sauce pairs well with medium-bodied red or white wines, playing into the flavor profile.
Lastly, the always reliable, teriyaki sauce. Its tangy, sweet, and savory blend creates a strong umami flavor that pairs well with several dishes. It goes well with grilled or roasted meats, stir-fry dishes, and vegetables. It is a perfect flavor enhancer for wines that need an extra kick or pairing with rich proteins.
With a variety of sauces to choose from, finding the perfect one for your dish is a cinch. Each is unique and let me tell you, I don’t think you can go wrong with any of them.
What is a good white wine to cook with salmon?
As a sommelier, I have tasted and studied different types of wine, each with their own unique flavor and characteristics. Some of my favorites include Sauvignon Blanc, Sancerre, Chablis, Riesling, Chardonnay, Prosecco, and Pinot Gris. Let me take you on a journey of the different stories and flavors behind each of these wines.
Firstly, let’s talk about Sauvignon Blanc. This wine is known for its crisp, refreshing taste, and is often described as having notes of citrus, grass, and tropical fruits. Personally, I love the Sauvignon Blancs from New Zealand, particularly those from Marlborough. They tend to have a more vibrant citrus flavor, while Sauvignon Blancs from California tend to have a more subdued fruitiness. Sauvignon Blanc is a great choice to enjoy as an aperitif, or paired with light seafood dishes or salads.
Moving on, we have Sancerre. This wine comes from the Loire Valley in France and is made from the Sauvignon Blanc grape. Unlike Sauvignon Blanc from other regions, Sancerre tends to have a more mineral-forward taste, with notes of chalk, flint, and smoke. Sancerre pairs well with goat cheese, oysters, and other seafood dishes.
Chablis is another French wine that is made from the Chardonnay grape. However, Chablis has a distinct taste due to the cooler climate of the region where it is produced. This wine is known for its crisp, acidic taste, with notes of green apple, lemon, and minerality. Chablis pairs well with shellfish, buttery dishes, and savory pastries.
Riesling is a white wine that originated in Germany. This wine is known for its floral and fruity nose, paired with a sweet taste. However, there are also dry versions of Riesling that have a more acidic taste. Riesling pairs well with spicy dishes, as the sweetness of the wine can balance out the spice.
Next, let’s talk about Chardonnay. This is a wine that comes in many different styles, from oaky and buttery to crisp and fruity. Chardonnay is a versatile wine that pairs well with both rich, creamy dishes and light seafood dishes. When choosing a Chardonnay, consider the region it comes from – Chardonnays from California tend to be richer and more buttery, while those from the Burgundy region in France tend to be lighter and crisper.
Prosecco is a sparkling wine that comes from Italy. Prosecco is known for its light, refreshing taste and is perfect for sipping on a hot day. This wine pairs well with light salads, fresh seafood, and sweet desserts.
Finally, we have Pinot Gris, a wine that originated in France but is now produced around the world. Pinot Gris is known for its complex flavor profile, with notes of pear, apple, and spice. This wine pairs well with roasted meats, spicy foods, and creamy pasta dishes.
In conclusion, each of these wines has its own unique story and flavor profile, making them great choices for any occasion. Whether you’re in the mood for a crisp and refreshing Sauvignon Blanc or a rich and buttery Chardonnay, there is a wine out there for every taste and preference.
What goes good with salmon fillets?
Below are some delicious and complementary side dishes that will bring out the flavor and aroma of various types of wine. These dishes include Lemon Butter Pasta, Coconut Rice, Sautéed Garlic Green Beans, Lemon Kale Salad, Mashed Red Potatoes, Cacio e Pepe, Roasted Brussels Sprouts Salad, and Cilantro Lime Rice.
How long to cook salmon?
To cook salmon, start by heating your oven to 450 degrees F. Next, add a pinch of salt and pepper to both sides of the salmon. Prepare a non-stick baking sheet or an oven-proof pan with a non-stick handle, and place the salmon on it with the skin facing down. Bake the salmon for about 12 to 15 minutes or until it is fully cooked through.
If you’re looking for a dish that’s sure to impress, this salmon fillet with wine and hazelnut cream sauce recipe is the perfect choice. The combination of tender salmon fillets, creamy and nutty hazelnut sauce, and dry white wine creates an explosion of flavors that will delight your taste buds.
And with its versatility, this dish can be served in many different ways. Whether you grill, bake, roast or pan-sear your salmon, it’s sure to come out delicious every time. You can also pair it with a variety of sides such as roasted veggies or a light salad for a complete meal.
So what are you waiting for? Try this recipe today and experience the magic of salmon hazelnut cream sauce for yourself!
Salmon Fillets With Wine and Hazelnut Cream Sauce Recipe
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 (6 ounce) skinned salmon fillets
- 1/2 cup flour
- salt and black pepper
- 1 teaspoon fresh crushed garlic clove
- 1 small onion, chopped fine
- 3 tablespoons chopped roasted hazelnuts
- 1/4 cup dry white wine
- 1 cup cream
- 1/2 teaspoon dried dill
- Heat butter and olive oil in large skillet.
- Dredge salmon fillets in flour.
- Fry the salmon in the butter mixture until fish flakes easily when tested with a fork.
- Season with salt and pepper.
- Remove fillets from pan and keep warm.
- In same skillet, fry garlic and onion until transparent.
- Add hazelnuts.
- Add wine and stir to loosen any brown bits that may be sticking to bottom.
- Stir in cream and dried dill.
- Cook until liquid is reduced by half.
- Season with salt and pepper to taste.
- Place salmon in sauce and heat through.
Add Your Own Notes
Recommended Recipes Just For You