Mustard Pepper Salmon With Red Wine Sauce Food

SALMON WITH WINE MUSTARD SAUCE

Steps:

• Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
• You can start baking the fish about half way though starting the sauce.
• Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
• Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
• Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.

MUSTARD PEPPER SALMON WITH RED WINE SAUCE

Steps:

• Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
• Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
• Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.

CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE

Steps:

• In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
• Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
• Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
• Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
• Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.

SALMON WITH MUSTARD SAUCE.

Steps:

• Preheat oven to 400.
• Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
• Bake for 12 to 15 minutes, basting often with wine.
• While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
• After salmon is done, serve with creamy mustard sauce over top.