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Crepes Salmon in Silky Lemon Lime Chiffon Sauce Recipe

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An appealing mark about this Crepes Salmon in Silky Lemon Lime Chiffon Sauce is that it is just as suitable to serve at a Sunday breakfast or brunch, as it is to serve for lunch or dinner, and at any time of day in any day of the year.

It’s easy to prepare, eye-catching colorful, and tastes fabulous! It’s a great accompaniment to an entrée as well it can be the entrée itself, if so desired.

To experiment, I used lemon yogurt as opposed to sour cream in the chiffon sauce and it worked out beautifully. Lemon and fish is a fantastic coupling and this recipe offers lots of lemon, which is a personal favorite. Too, the sweet and salty combination is luscious and the tart from the yogurt is lip-smacking good!

This dish will be served Christmas morning at my sister’s home where I’m spending Christmas day. They love salmon and they love this dish, as do I!

As always, please read through the entire recipe before preparing to avoid surprises and to ensure understanding.

Happy holidays!

 

Crepes

  • 3 Eggs (beaten)
  • 2-3 Tablespoons all-purpose flour (depending on your preference for a thicker or thinner crepe)
  • 1 Tablespoon heavy cream
  • 1 Tablespoon water
  • 1 Teaspoon lemon zest
  • 1 Teaspoon lime zest
  • ½ Teaspoon lemon extract
  • ½ Teaspoon vanilla extract
  • ¼ Teaspoon salt
  • Butter as needed to lightly coat pan

 

Silky Lemon Lime Chiffon Sauce

  • 1 Cup lemon yogurt
  • 3 Tablespoons butter (room temp)
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lime zest
  • ¼ Cup lemonade or limeade
  • Dash of salt

 

Salmon

  • 2 Tail end pieces of salmon
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter or olive oil
  • Lemon pepper to taste
  • Dried dill to taste
  • 2 Teaspoons lemon juice
  • 2 Tablespoons butter or olive oil
  • ¾ Cup green onions (chopped)
  • ¾ Cup dried cranberries
  • ¼ Cup pine nuts

Cooking the salmon and the onions, cranberries, and pine nuts simultaneously saves time and really is not hard to do.

 

Crepes Salmon in Silky Lemon Lime Chiffon Sauce

Beginning with the salmon, in a skillet over low to medium heat, melt 2 tablespoons olive oil and place the 2 pieces of salmon meat side down in the olive oil. Be sure all the meat gets coated with the oil. Once the meat is coated turn over so skin side is down.

Sprinkle lemon pepper to taste over the meat of the salmon.

Sprinkle the dill over the fish.

Sprinkle a teaspoon of lemon juice over each piece of fish.

Keep an eye on the fish.

When cooked to your preference, turn over in the pan, meat side down again, and remove the skin.

Move the fish to a chopping board (or chop right in the pan which is what I do – why dirty another dish unnecessarily) and chop into small pieces.(Put back into the warm pan) Cover to keep warm.

 

In another small skillet, over low heat, melt the butter (or olive oil) and add the green onions, cranberries, and pine nuts.

Let cook until cranberries are soft, onions tender, and pine nuts golden.

When the cranberries, onions, and pine nuts are done, add them to the pan with the fish and gently mix.

Cover to keep warm.

 

Prepare the Silky Lemon Lime Chiffon Sauce by blending all of the ingredients into a bowl and mixing well with a whisk. Make certain the butter is very soft as it will be easier to mix into the rest of the sauce.

Once the sauce is very well mixed, put some off to the side and just before serving, put the rest of the sauce into the pan with the fish, coating the salmon mixture well with the sauce.

Cover to keep warm.

 

In a large bowl combine all the ingredients for the Crepes.

Mix very well. (Keep in mind that crepes cook very quickly.)

In a small crepe pan or omelet pan, (about a 6” circumference), over medium heat, add a little butter to coat and make certain the pan is very hot. Be careful not to burn the crepes, though.

When the pan is hot and coated, put a tablespoon of the crepe batter (or a bit more) into the pan and swirl around until it coats the bottom of the pan.

Swirl the crepe to as thin as can possibly be.

It is probably already near cooked the moment it hits the pan because it is so thin.

Flip the crepe over to cook a second or two.

Once the crepe is completed, slide it onto a plate.

Between the edge and the middle of the crepe, line 2-3 tablespoons of the salmon mixture. Roll the crepe closed.

Prepare 4 crepes.

Once the crepes are filled, drizzle the remaining Silky Lemon Lime Chiffon Sauce over the crepes.

The Salmon mixture should allow for 4 crepes.

Serve warm or hot.

Serves 2.

Any crepe batter left over may be refrigerated for later use.

This is a very easy recipe to prepare and it is so delicious, packed with flavor, and healthy!

Enjoy!

 

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