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We hope you got benefit from reading it, now let’s go back to salmon fillets cordon bleu in a lemon/ lime butter sauce recipe. You can cook salmon fillets cordon bleu in a lemon/ lime butter sauce using 17 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to prepare Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce:

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

Instructions 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
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
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
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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