SALMON BRAISED IN PINOT NOIR
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F. Season the salmon all over with salt and pepper. Let sit at room temperature while you prepare the sauce.
- Melt the butter in a 12-inch ovenproof skillet over medium-high heat. Add the mushrooms and celery and cook, stirring occasionally, until the mushrooms are browned on at least one side, 3 to 5 minutes. Add the carrots and leeks and cook, stirring occasionally, until just softened, about 4 minutes (reduce the heat to medium if the pan starts to get dark). Add the tomato paste and cook, stirring, for 1 minute. Add the Pinot Noir, bay leaf, and thyme sprig, scrape the bottom of the pan with a wooden spoon to release any browned bits, and boil until the wine is reduced by about half, 2 to 4 minutes. Add the chicken broth and cream and bring to a brisk simmer.
- Nestle the salmon fillets into the vegetables and pile some of the vegetables on top of the fillets to keep the fish moist. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.
- With a slotted spatula, transfer the salmon to 4 shallow serving bowls. Concentrate the sauce by placing the pan over medium-high heat and boiling until it's thickened to your liking. Discard the bay leaf and thyme sprig. Stir in the chopped thyme and parsley, season to taste with salt and pepper, spoon the sauce over the salmon, and serve.
Nutrition Facts : ServingSize four., Calories 480 kcal, Fat 190 kcal, SaturatedFat 11 g, TransFat 22 g, Carbohydrate 11 g, Fiber 2 g, Protein 36 g, Cholesterol 145 mg, Sodium 440 mg, UnsaturatedFat 8.5 g
ROASTED SALMON STEAKS WITH PINOT NOIR
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place sugar in heavy-bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium. Cook without stirring (just shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Turn off heat, and carefully add wine. Turn heat to high, and cook, stirring, until caramel dissolves again. Add rosemary sprig, and cook over high heat, stirring occasionally, until mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
- As liquid reduces, heat a nonstick skillet over high heat until it begins to smoke. Season salmon on both sides with salt and pepper, then place in pan and immediately transfer to oven. Cook 3 minutes, then turn salmon and cook another 3 minutes. Remove salmon when medium-rare or thereabouts (or cook another minute or two if you like it more done), and keep warm.
- When sauce is reduced, stir in balsamic vinegar and butter and turn heat to medium-low. Cook until butter melts. Season with salt and pepper, and remove rosemary sprig. Taste and adjust seasoning, then serve over salmon, garnished with chopped rosemary.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 18 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 9 grams, Sodium 882 milligrams, Sugar 26 grams, TransFat 0 grams
CEDAR PLANK SALMON WITH BLACKBERRY SAUCE
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. -Stephanie Matthews, Tempe, AZ
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 304 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
FILLET OF SALMON WITH PINOT NOIR SAUCE
Make and share this Fillet of Salmon With Pinot Noir Sauce recipe from Food.com.
Provided by That Napa Chicken R
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
- Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
- Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
- Add the salmon and cook until browned on both sides, about 6 minutes per side.
- Transfer to a serving dish and top with the Pinot Noir sauce.
Nutrition Facts : Calories 433.5, Fat 18.7, SaturatedFat 7.1, Cholesterol 113.4, Sodium 263.7, Carbohydrate 7.1, Fiber 0.4, Sugar 1.8, Protein 36.1
SALMON WITH MIXED BERRY REDUCTION
Grilled salmon with a berry sauce. Fresh, easy, and delicious! Goes well with wild rice, baked sweet potatoes, or the like.
Provided by Da Huz
Categories Berries
Time 35m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place berries in a small saucepan and heat on medium-low heat. Crush berries with a spoon (or potato masher) to release juices. Cook until the liquid reduces by half (about 1/2 hour), stirring often enough to keep from burning.
- You can add 1 tsp sugar to the sauce if you want to, but it isn't necessary.
- Meanwhile, salt the non-skin side of the salmon fillets and then baste with olive oil. Grill on low heat until meat flakes easily.
- Serve hot with reduction sauce spooned over meat.
Nutrition Facts : Calories 252.1, Fat 12.2, SaturatedFat 1.9, Cholesterol 52.3, Sodium 377.2, Carbohydrate 11.6, Fiber 3.5, Sugar 7.2, Protein 24.3
PLANKED SALMON WITH PINOT NOIR-BERRY SAUCE
Steps:
- Soak a cedar plank in water for 2 to 4 hours. In a small pot over medium heat, combine the wine, shallot and 1 1/2 cups of the blackberries. Simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Press the berry mixture through a fine-mesh sieve into a bowl and return the liquid to the pot. Set over low heat and whisk in the demi-glace, then slowly add the butter, whisking continuously until incorporated into the sauce. Stir in the 1/4 tsp. salt, the sugar and the remaining 3/4 cup blackberries. Cook, stirring occasionally, until the berries soften, 5 to 7 minutes. Pour the sauce into a small bowl and set over but not touching simmering water in a saucepan; keep the sauce warm. Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups. Brush the salmon on both sides with the olive oil and season with salt and pepper. Place the plank on the grill and close the lid. Heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 10 to 12 minutes. Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Spoon the berry sauce over the salmon and garnish with parsley.
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- Preheat oven to 400°F. Heat 4 teaspoons oil in a medium saucepan over medium-high. Add mushrooms and shallots; cook, stirring often, until shallots are softened, about 3 minutes. Stir in wine, 2 tarragon sprigs, 2 thyme sprigs, and 2 fennel sprigs. Return mixture to a simmer over medium-high, and cook until wine is reduced by half, 4 to 5 minutes. Stir in stock and cream, and return to a simmer. Cook, stirring occasionally, until reduced to about 2/3 cup, 18 to 22 minutes.
- Remove sauce from heat, and gradually whisk in 1/2 cup butter. (You may need to return saucepan to heat briefly to melt butter; do not let mixture come to a simmer or sauce will break.) Pour sauce through a fine wire-mesh strainer into a small heatproof bowl; discard solids. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover to keep warm.
- Season tops of salmon fillets with remaining 1 1/4 teaspoons salt and remaining 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high. Add 5 salmon fillets, flesh sides down, and sear until lightly browned, about 1 minute. Flip fillets, and sear until skin is lightly browned, about 1 minute. Transfer cooked fillets, skin sides down, to an aluminum foil–lined rimmed baking sheet, spacing fillets 1/2 inch apart. Wipe skillet clean, and repeat process with remaining 1 tablespoon oil and remaining 5 salmon fillets.
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- On a parchment lined rimmed cookie sheet toss cauliflower and tomatoes with about two tablespoons of olive oil. Add salt and pepper. Place in the oven to bake.
- Toss veggies around after about 15 minutes to ensure even cooking. In the mean time, place salmon fillets on a sheet of parchment large enough to produce a packet for cooking the fillets. Lightly baste
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