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Name: Cheesecake Factory Herb Crusted Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 (5 ounce) Salmon filets; 5 tablespoons Fresh lemon juice divided; 3/4 teaspoons lemon pepper; 10 tablespoons butter divided; 1 tablespoons white wine vinegar; 5 tablespoons white wine divided; 1/2 cup Heavy cream; 1/2 cup Milk; 1 teaspoon Parsley; 1 teaspoon Dried thyme

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INGREDIENTS

4 (5 ounce) Salmon filets
5 tablespoons Fresh lemon juice ; divided
3/4 teaspoons lemon pepper
10 tablespoons butter ; divided
1 tablespoons white wine vinegar
5 tablespoons white wine ; divided
1/2 cup Heavy cream
1/2 cup Milk
1 teaspoon Parsley
1 teaspoon Dried thyme

INSTRUCTIONS

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.

NOTES

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Cheesecake Factory Herb Crusted Salmon

4 (5 ounce) Salmon filets
5 tablespoons Fresh lemon juice divided
3/4 teaspoons lemon pepper
10 tablespoons butter divided
1 tablespoons white wine vinegar
5 tablespoons white wine divided
1/2 cup Heavy cream
1/2 cup Milk
1 teaspoon Parsley
1 teaspoon Dried thyme

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.

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Nutrition

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Serving Size: 1 Serving (121g)
Recipe Makes: 4 Servings

Calories: 334
Calories from Fat: 314 (94%)

Amt Per Serving		% DV

	Total Fat 34.9g	47 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 1.3g
Cholesterol 99mg		30 %
Sodium 223.1mg		8 %
Potassium 108.3mg		3 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.5g
Protein 1.8g		3 %
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.

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Calories per serving: 334

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