Salmon Steaks With Red Wine Butter Food

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

SHELL STEAKS WITH RED WINE BUTTER

Steps:

• Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
• Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
• Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
• Prepare an outdoor grill with a high fire.
• Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.

EASY GRILLED STEAK WITH RED WINE BUTTER

Steps:

• Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency). Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use. Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet). Remove the steaks and slice a coin of the butter over the top of each.

SALMON STEAKS WITH RED-WINE BUTTER

Steps:

• Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
• Preheat broiler. Line rack of a broiler pan with foil.
• Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
• Top each steak with 1 to 2 tablespoons red-wine butter.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

SALMON STEAKS WITH WINE SAUCE

Steps:

• Thaw salmon steaks, if frozen.
• Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
• Add cooking oil to the browning dish; swirl to coat the dish.
• Place fresh or thawed salmon steaks in the browning dish.
• Micro-cook, covered, on 100% power for 30 seconds.
• Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.
• Let the salmon steaks stand, covered, while preparing the wine sauce.
• For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.
• Stir in the cornstarch and white pepper.
• Stir in light cream.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.
• Stir HALF the hot cream mixture into the beaten egg yolk.
• Return all to the 4-cup measure.
• Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.
• Stir till mixture is smooth.
• Stir in dry white wine.
• Transfer the salmon steaks to a serving platter.
• Spoon the wine sauce atop.
• Garnish with seedless green grapes, if desired.

WHITE WINE GARLIC SALMON

Steps:

• Heat a large frying pan over high heat and add a splash of canola oil.
• Dry the salmon fillets with paper towel and season generously with salt.
• Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
• Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
• Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
• Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
• Serve with extra lemon wedges.

SALMON FILLETS CANADIANA

Steps:

• Wash salmon fillets well.
• Pat dry and place in a shallow bowl.
• In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
• Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
• Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
• In your covered pan, combine butter and olive oil and heat well.
• Do not allow to get too hot, you don't want to burn the salmon during the browning process.
• Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
• Cover pan and let fillets brown for about 5 minutes.
• Turn salmon fillets over to skin side down.
• Cover pan and let brown, again for about 5 minutes.
• Pour reserved marinade into the pan over salmon.
• Cover pan and allow to continue cooking until the liquid starts to bubble.
• Place slices of lemon on the salmon; leave fish skin side down in the pan.
• Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
• Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
• Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
• (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
• Turn up heat under pan.
• Allow liquid to reduce until almost caramel.
• Remove from heat and spoon juices over the salmon fillets.
• Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
• (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).

ROASTED SALMON STEAKS WITH TARRAGON BUTTER

Steps:

• Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Coat a shallow roasting pan and flat roasting rack with nonstick spray.
• Rinse the salmon steaks under cold running water and pat dry with paper towels. Brush the steaks with olive oil on both sides and sprinkle lightly with salt and pepper.
• Place the salmon on the roasting rack and roast on the top rack for 5 to 8 minutes or just until the fish flakes easily when tested with a fork.
• To make the tarragon butter, cream the butter with the tarragon and red wine vinegar until blended and smooth. Add salt and pepper to taste. Serve about 1 tablespoonful of tarragon butter on each salmon steak.