Mustard Pepper Salmon With Red Wine Sauce Recipes

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.
• Spoon sauce over fish and serve.

SALMON WITH WINE MUSTARD SAUCE

Steps:

• Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
• You can start baking the fish about half way though starting the sauce.
• Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
• Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
• Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY

Steps:

• Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
• Marinate for at least 20 minutes, and up to 24 hours.
• Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
• Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
• Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
• Serve salmon with harissa.
• Enjoy!

CRISP SALMON WITH BRAISED RED CABBAGE AND MUSTARD SAUCE

Steps:

• Heat oil in a medium saute pan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until soft, about 4 minutes. Add cabbage, 1/2 teaspoon salt, vinegar, and 1/2 cup water to pan; raise heat to medium-high. Cook, stirring, until cabbage begins to wilt and liquid has evaporated, about 8 minutes. Transfer cabbage to a bowl; cover with foil to keep warm.
• Lightly coat a large nonstick skillet with cooking spray; place over medium heat. Season skinless sides of fillets with pepper and remaining 1/4 teaspoon salt. Place fillets, skin-sides down, in hot skillet. Cook, without turning, until skin is very crisp and golden brown, 5 to 6 minutes. Turn fillets; cook until flesh is opaque, about 3 minutes. Transfer fillets to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
• Wipe skillet clean with a paper towel; place over medium-high heat. Add mustard and 1/2 cup water to skillet; when the water begins to bubble, whisk until smooth. Cook mixture until thickened, about 2 minutes.
• Divide cabbage among four plates, and top with fillets. Drizzle mustard sauce over fillets. Season with pepper, and serve immediately.

SALMON WITH SPICED RED-WINE SAUCE

Steps:

• Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total. Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered. Cut butter into 3 pieces. Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.

SALMON WITH WHITE WINE MUSTARD SAUCE

Steps:

• 1. Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add fish and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet and keep warm.
• 2. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and saute for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with tarragon.

SALMON STEAKS WITH MUSTARD SAUCE

Steps:

• Dip steaks in milk. Remove and dredge on both sides in flour seasoned with salt and pepper. Shake off excess.
• Heat oil in heavy skillet until quite hot. Add steaks and cook on one side until nicely browned, about 5 minutes. Turn and continue cooking, basting often with the hot oil, about 5 minutes.
• Serve with mustard sauce. Pour hot mustard sauce onto center of hot serving dish. Arrange steaks and dot center of each with a teaspoon of chopped dill or parsley.