Slow Roasted Red Wine Lacquered Salmon Fillet Food

SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET

Steps:

• Put oven rack in middle position and preheat oven to 225°F.
• Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
• Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
• Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
• Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.

LACQUERED SALMON

Steps:

• Puree sauce ingredients in a blender until almost smooth (can be prepared 1 day ahead,cover and refrigerate).
• Preheat oven to 400F.
• Lightly oil a baking dish.
• Place fillets, skin side down in dish, pouring half of sauce over fish.
• Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce and adding 1/3 c water to dish if sauce begins to burn.
• Arrange fish on platter pouring sauce over.

LACQUERED SALMON

Steps:

• Preheat oven to 375 degrees F.
• Place soy sauce and sugar in a medium pot and bring to a boil.
• Add the ginger, garlic and whiskey.
• Reduce heat low and simmer for 5 minutes.
• Put half this sauce in a container to drizzle over the fish after it is cooked. The sauce can be made in advance and reheated.
• Brush a broiling pan with olive oil. Season the fish with salt and pepper.
• Place the fillets on the prepared pan and sprinkle each with one tablespoons of pineapple over each fillet.
• Bake, uncovered, 20-25 minutes, until salmon is pink and slightly firm to the touch. *Note, if you like your salmon cooked rare, cook for only 15-20 minutes.
• Drizzle with reserved sauce before serving.

SALMON FILLETS BRAISED IN RED WINE

Steps:

• In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots. Cook, stirring, for one minute over a medium-high flame. Chop the fish bones and head coarsely and add them to the pan. Cook and stir for two minutes. Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley. Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup. Strain the broth into a pan. Discard the vegetables.
• Select a pan large enough to hold the fish in one layer. Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan. Arrange the fish, skin side down, in the pan. Sprinkle with salt and pepper generously. Add the remaining half cup of wine and fish broth. Dot the fish with one tablespoon of the butter.
• Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish). The salmon should be just barely cooked in the center; do not overcook.
• Transfer the fish to a serving dish, cover with foil and keep it warm.
• Over a high flame, reduce the cooking liquid to about one cup. Strain it through a fine sieve and into a saucepan. Swirl in the remaining butter and, while hot, spoon the sauce over the fish. Serve immediately.