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The ingredients needed to prepare Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:
- You need for fish
- You need 1 pound fresh skinless salmon fillets
- Take 1/4 pound thin deli sliced hot ham
- You need 1/4 pound Emmental cheese, thin sliced
- Provide For Lemon Lime Cream Poaching Sauce
- Take 1 shallot, minced
- Use 2 garlic cloves, minced
- Provide 1/4 cup dry white wine
- Provide 2 tablespoons fresh lemon juice
- You need 1 tablespoon fresh lime juice
- Use 1 cup chicken broth
- Take 1/2 teaspoon dryed thyme
- Prepare 1/2 cup heavy cream
- Get 1 teaspoon hot sauce such as franks hot sauce
- Prepare 6 tablespoon cold butter in pieces
- You need 2 tablespoons fresh parsley
- Get 2 tablespoons sliced green onions
Instructions to make Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:
- Make lemon lime poaching sauce
- Combine shallot, garlic and wine in a saucepan and simmer until wine is reduced to a scant tablespoon
- Add chicken broth, thyme, pepper, lemon, lime, hot sauce and creamcream and bring to a simmer.
- Transfer to a skillet large enough to hold fish bundles in one layer
- Prepare salmon for poaching
- 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
- Cover with some cheese
- Cover cheese with ham
- Roll fish up into a bundle enclosing ham and cheese
- 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
- Carefully remove fish to serving plate and cover to keep warm
- 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
- Serve sauce drizzled on fish with extra on the side
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