Grilled Salmon With Merlot Sauce Food

GRILLED SALMON WITH LEMON-DILL SAUCE

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

GRILLED BERKSHIRE PORK CHOP WITH MERLOT SAUCE

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

GRILLED SALMON WITH HERBED BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F. Preheat a grill to high heat.
• To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
• Transfer to a warmed platter and brush with Herbed Butter Sauce.
• To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
• Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
• Reserve warm.

GRILLED SALMON WITH MERLOT SAUCE

Steps:

• Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.

SALMON W/ MERLOT SAUCE

Steps:

• In saucepan bring sugar and 2 tbsp water to boil, stirring.
• Remove from heat, stir in vinegar and shallot.
• Return to heat, stir in wine, reduce to 1/4 cup.
• Stir in broth, simmer for 10 minutes.
• Mix cornstarch and 2 tbsp water and add to thicken sauce.
• Meanwhile, heat oil in pan, add salmon, sauté until cooked, about 3 minutes per side serve sauce over salmon.

GRILLED SALMON WITH TOMATO-GINGER SAUCE

Steps:

• Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
• Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
• Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
• Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.

GRILLED SALMON WITH MUSTARD DILL SAUCE

Steps:

• Placed rinsed salmon in a shallow baking dish with skin side down.
• Combine all ingredients for sauce in a small bowl and whisk until well blended.
• Brush fish lightly with sauce on both sides and let reach room temperature while preparing grill.
• Over a medium fire, grill fish for 7-10 minutes on a side, or until fish is flaky.
• Arrange salmon on a serving platter and spoon remaining sauce over pieces.
• Garnish with dill and serve.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For Sauce: Mix all sauce ingredients in small bowl.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
• Prepare barbecue (nedium-high heat).
• Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
• Brush oil mixture over both sides of salmon fillets.
• Grill salmon just until opaque in center, about 4 minutes per side.
• Transfer salmon to plates.
• Serve with sauce.

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

ROASTED DUCK WITH LICORICE MERLOT SAUCE

Steps:

• .In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
• Strain the honey into a medium saucepan; reserve the kumquats separately.
• Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
• Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
• Preheat the oven to 350°. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
• Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
• Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
• Season with salt and pepper, cover and keep warm.
• Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
• Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
• Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
• Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
• Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
• Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
• Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.

GRILLED VEAL CHOPS WITH MERLOT SAUCE

Steps:

• Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.