ROAST SALMON STEAKS WITH PINOT NOIR SYRUP RECIPE:
Steps:
- Prepare Pinot Noir Syrup: Cook sugar over medium heat in heavy-bottomed non-stick saucepan. Do not stir (shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Remove the pan from the heat and slowly add the wine, stirring with a whisk until the caramelized sugar has dissolved; add the sprig of rosemary. Return to high heat, cook, stirring occasionally, approximately 10 to 15 minutes or until the sauce becomes a syrup and reduces to approximately 1/2 cup. When sauce is reduced, stir in balsamic vinegar and butter; turn heat to medium-low. Cook until butter melts. Season to taste with salt and pepper and remove rosemary sprig.
- Preheat oven to 450 degrees F.
- Baking the Salmon: Heat a heavy, oven-proof skillet (I use my cast-iron pan) over medium-high heat until it begins to smoke, add just enough oil to make a light film.
- Season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute.
- Flip the salmon over and put the skillet in the oven. Roast for approximately 4 to 6 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.
- Carefully remove salmon from pan and transfer onto individual serving plates. Spoon Pinot Noir Sauce over salmon and serve with chopped rosemary.
- Approximately cooking times for salmon:
- 1/4 to 1/3-inch - 3 to 4 minutes
- 1/2 to 3/4-inch - 4 to 6 minutes
- 1 to 1 1/2-inch - 8 to 12 minutes
- Makes 4 servings.
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
PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES
Steps:
- For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;
BAKED SALMON STEAK
Something I created myself when trying to figure out what to do with some salmon steaks, spinach, chives, and thyme ended up being very delicious. Serve with sweet potato fries and acorn squash or with your choice of sides.
Provided by MikeG
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
- Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
- Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 6.2 g, Cholesterol 65.2 mg, Fat 41.5 g, Fiber 2.4 g, Protein 25.3 g, SaturatedFat 7.8 g, Sodium 7406.7 mg, Sugar 0.6 g
PINOT NOIR POACHED SALMON
Make and share this Pinot Noir Poached Salmon recipe from Food.com.
Provided by AmandaInOz
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
- In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.
- Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F.
- Carefully remove salmon from pan and transfer onto individual serving plates.
- Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.
Nutrition Facts : Calories 358, Fat 19.2, SaturatedFat 6.7, Cholesterol 70.3, Sodium 113.4, Carbohydrate 3.5, Sugar 0.3, Protein 20.6
ROAST SALMON STEAKS WITH PINOT NOIR SYRUP
Steps:
- Preheat the oven to 450°F. Put the sugar in a heavy saucepan, preferably nonstick and with rounded sides, and turn the heat to medium. Cook, without stirring (just shake the pan occasionally to redistribute the sugar) until the sugar liquefies and begins to turn brown, about 10 minutes. Turn off the heat and carefully add the wine. Turn the heat to high and cook, stirring, until the caramel dissolves again. Then add the rosemary sprig and reduce over high heat, stirring occasionally, until the mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
- Heat a nonstick ovenproof skillet over high heat until it begins to smoke. Season the salmon on both sides with salt and pepper, then put it in the pan; immediately put the pan in the oven. Cook for 3 minutes, then turn the salmon and cook for another 3 minutes. Check to see that the salmon is medium-rare or thereabouts (it should be) and remove it and keep it warm, or cook for another minute or two if you like.
- When the sauce is reduced, stir in the balsamic vinegar and butter and turn the heat to medium-low. Cook until the butter melts, add some salt and pepper, and remove the rosemary sprig. Taste and adjust the seasoning, then serve over the fish, garnished with the chopped rosemary.
BAKED SALMON STEAKS
This delightful recipe finally convinced my husband that fish is fantastic! The entree is quick enough for weekday dinners yet impressive enough for weekend guests.-Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients. Place salmon in a greased 15x10x1-in. baking pan. Spoon chipotle mixture over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with lime wedges.
Nutrition Facts :
PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE
This is an old Bobby Flay recipe I've had saved in my cookbook since 2000, and I still haven't made it! The original recipe does not say what temp to pre-heat your oven to so 400 is kind of a guess, I think it will work though. Please let me know how this works for you in case any adjustments need to be made. Cook time is also approximate. Thanks!
Provided by KLBoyle
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees.
- In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.
- In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
- Let mixture rest at room temp, about 30 minute.
- Heat the oil in a saute pan until almost smoking.
- Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
- Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
- Remove from oven and brush again with glaze.
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