Try this Cheesecake Factory Herb Crusted Salmon Recipe recipe, or contribute your own.
Suggest a better descriptionPlace 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 375 | ||
Calories from Fat: 358 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 25.1g | 125 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 117mg | 36 % | |
Sodium 219.1mg | 8 % | |
Potassium 118.4mg | 3 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.2g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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