Salmon With Choucroute And Gewürztraminer Sauce Food

SALMON WITH CHOUCROUTE

Steps:

• Preheat oven to 350-degrees F.
• In a non-stick skillet, saute the julienned carrot and onion in 2 tablespoons of the olive oil until the onion just begins to get tender.
• Stir in the sauerkraut, 1/2 cup of the wine, the chicken stock (or fish stock, if using that), the 1 teaspoon of salted butter, juniper berries, thyme, bay leaf and black pepper. Bring to a simmer, cook for 5 minutes and remove from the heat. Pour this blend into a 9" x 13" casserole dish.
• Using the same skillet, add the 2 remaining tablespoons of olive oil and sear the salmon fillets over medium-high heat until they are lightly browned -- sear the second side for 30 seconds and then transfer them to the sauerkraut blend in the casserole dish. Bake this in the oven for five minutes.
• While the dish is baking, using the same skillet, (drained of any oil), add the remaining wine and vinegar and reduce over medium-high heat to 1/4 of its original volume, then add the unsalted butter, piece by piece, whisking until the sauce is creamy, then remove from the heat.
• Plate up the Salmon Choucroute from the casserole dish on to 4 individual plates and then drizzle the sauce over each one.

BAKED SALMON WITH HERB SAUCE

Steps:

• Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.
• Microwave Medium (50%) for 5 minutes.
• Mix mayonnaise, parsley, onion, and dill together.
• Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving.
• Garnish with lemon wedges.
• If steaks are used, arrange with thin ends toward center of dish.
• One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer.

SALMON EN CROUTE

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a small bowl, stir together the mascarpone cheese, dill and zest and juice of the lemon to combine. Add salt and pepper to taste. Set aside one-third of the filling and reserve for the sauce
• Pat a salmon filet with a paper towel to slightly dry. Place the filet at one end of a strip of phyllo, leaving a 3- to 4-inch overhang, and season with salt and pepper. Spread half of the remaining mascapone mixture over the filet then cover with an even, flat layer of the half the spinach leaves. Wrap the phyllo overhang over the filet and roll the salmon up in the dough, brushing the phyllo with butter as you roll. Tuck any excess phyllo under. Prepare the second piece of salmon the same way and place on one of the prepared baking sheets.
• Fold the last piece of phyllo 4 times to a quarter of its original size (an approximate 12-by-9-inch rectangle). Brush with butter and, using a 2-inch heart cutter, cut 6 hearts from the phyllo. Place on the other prepared baking sheet.
• Bake until the hearts are golden, 5 to 10 minutes, and the phyllo around the salmon is crisp, flaky and golden, about 20 minutes.
• In a small saucepan, whisk together the reserved mascarpone mixture, the cream, Dijon mustard and salt and pepper. Warm (do not boil) over medium heat. Serve the salmon packets with a drizzle of cream sauce and top each with 3 hearts. Serve extra sauce on the side.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

SALMON WITH CREAMY WHITE WINE SAUCE

Steps:

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
• Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

SOY GLAZED SALMON

Steps:

• Preheat oven to 375°F (190°C). Rinse the salmon with cold water and pat dry with paper towels. Cut the salmon into two pieces if they are too big. Transfer the salmon fillets (skin side down) on a baking sheet lined with parchment paper or aluminum foil.
• Combine the soy sauce, oyster sauce, brown sugar, sesame oil and red pepper flakes together. Stir to mix well.
• Brush the soy sauce mixture on the surface of the salmon fillets.
• Bake in the oven for 20 minutes or until the salmon is cooked through. Top the salmon with white sesame and parsley, serve immediately.

SEARED SALMON WITH BALSAMIC SAUCE

Steps:

• Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.

GRILLED SALMON WITH HERB SAUCE

Steps:

• Heat grill to medium heat.
• Place 1 Tbsp. dressing in shallow plate. Place fish, skin side up, in dressing to coat.
• Meanwhile, mix remaining dressing and all remaining ingredients until blended; refrigerate until ready to serve.
• Place fish, skin side down, on grill. Cover grill. Grill 10 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
• In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
• Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

SALMON WITH CHOUCROUTE AND GEWüRZTRAMINER SAUCE

Steps:

• Choucroute
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until just wilted. Stir in the sauerkraut, stock, wine, and seasonings. Bring to a simmer and cook, covered, about 15 minutes, then set aside, still covered, to keep warm.
• Gewürztraminer Sauce
• Combine the wine, vinegar, and shallots in a small saucepan and bring to a boil. Lower the heat and simmer gently until the liquid is reduced to 2-3 tablespoons. Gradually add butter, in small pieces, whisking constantly, until all the butter is incorporated. The sauce should be a shiny, creamy yellow. Add salt. Taste, and adjust seasonings.
• Salmon
• Season the salmon with salt and pepper and coat with the bread crumb mixture. Heat the olive oil in a wide skillet over medium-high heat. When it is very hot but not smoking, add the salmon, presentation side down. Lower the heat to medium, add the butter, and use a spatula to lift the salmon, to allow butter to run under each fillet. Cook until it is golden brown, about 3 minutes. Turn and cook about 3 more minutes, until salmon is just medium-rare. Cook a little longer if you like it more done, but not long enough to dry it out.
• To Serve
• Divide the choucroute among four plates, top with a piece of salmon, and drizzle the sauce around the fish. Garnish with chives.
• Notes
• At Bayona, we use plain bread crumbs for this dish. But for a little more texture, try panko, Japanese bread crumbs (available at specialty markets and many grocery stores).
• Beurre blancs, or butter sauces, are known for breaking. Luckily it's a cinch to repair them. To fix a broken beurre blanc, skim the butter off the top and reserve the separated part of the sauce. In a small clean saucepan, heat 1 tablespoon of water to a simmer and whisk in the reserved sauce. Over a very gentle heat, whisk in the butter, a bit at a time, and the reserved sauce base should pull together.

GRILLED SALMON WITH CHORIZO-OLIVE SAUCE

Steps:

• Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain., Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon., On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.