Roast Salmon Steaks With Pinot Noir Syrup Recipes

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ROAST SALMON STEAKS WITH PINOT NOIR SYRUP RECIPE:



Roast Salmon Steaks With Pinot Noir Syrup Recipe: image

Provided by What's Cooking America

Categories     Main Course

Time 22m

Number Of Ingredients 7

1/2 cup granulated sugar
2 cups pinot noir wine
1 sprig rosemary, (plus 1 teaspoon chopped rosemary)
1 tablespoon balsamic vinegar ((good quality))
1 tablespoon butter
Salt (and freshly-ground black pepper to taste)
4 salmon (steaks or salmon fillets (6 to 8-ounces each), skin and bones removed)

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.

BAKED SALMON STEAK



Baked Salmon Steak image

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

¼ cup olive oil
2 salmon steaks
1 tablespoon garlic salt, or to taste
1 tablespoon onion salt, or to taste
1 tablespoon paprika, or to taste
1 ½ teaspoons ground black pepper, or to taste
1 ½ teaspoons salt, or to taste
1 tablespoon chopped chives
2 teaspoons chopped fresh thyme
4 leaves fresh spinach
¼ cup Parmesan cheese

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

ROASTED SALMON STEAKS WITH PINOT NOIR



Roasted Salmon Steaks With Pinot Noir image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup sugar
2 cups pinot noir
1 sprig rosemary, plus 1 teaspoon chopped rosemary
4 salmon steaks, each about 1/2 pound
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter

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



Pan Roasted Salmon Steaks with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish and Parsleyed Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

2 medium ripe tomatoes, coarsely chopped
2 tablespoons red onion, finely diced
1 tablespoon finely chopped parsley
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper
1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/2 cup honey
2 tablespoons ancho chile powder
Salt and pepper
1 tablespoon olive oil
4 salmon steaks, 6 or 7 ounces each
1 stick unsalted butter
1 pound new red potatoes, boiled and halved
1/2 cup finely chopped parsley
Salt and freshly ground pepper

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.;

CRISPY SALMON STEAKS



Crispy Salmon Steaks image

My husband and I had always enjoyed fish, but I could never make it quite right until I found this recipe. The first time I made it, I knew I had a winner. -Maxine Pheasant, Mt. Airy, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/4 cup butter, melted
1/2 teaspoon salt
Pinch paprika
1/2 cup crushed saltines
1/2 cup crushed potato chips
2 salmon steaks (1 inch thick)

Steps:

  • In a shallow bowl, combine the butter, salt and paprika. In another bowl, combine saltines and chips. Dip both sides of salmon steaks in butter mixture, then coat with crumbs. Broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 650 calories, Fat 48g fat (20g saturated fat), Cholesterol 162mg cholesterol, Sodium 1199mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

ROASTED SALMON STEAKS WITH TARRAGON BUTTER



Roasted Salmon Steaks with Tarragon Butter image

When I roast salmon steaks, I often like to start a pan of root vegetables in the oven 5 to 10 minutes before the salmon. I toss quartered potatoes and 1-inch chunks of parsnips and carrots with a small amount of olive oil. A complete meal is cooked in less than 20 minutes!

Yield makes 4 servings

Number Of Ingredients 7

4 salmon steaks, about 1 inch thick, about 2 to 2 1/2 lbs
Olive oil
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter, softened
1 tablespoon fresh tarragon, or 2 teaspoons dried
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

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.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE



Pan Roasted Salmon Steaks With Sherry Vinegar- Honey Glaze image

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

4 salmon steaks
1 cup aged sherry wine vinegar
1/4 cup Dijon mustard
1/2 cup honey
2 tablespoons dried ancho chile powder
salt and pepper
1 tablespoon olive oil

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.

ROAST SALMON STEAKS WITH PINOT NOIR SYRUP



Roast Salmon Steaks with Pinot Noir Syrup image

Categories     Sauce     Side     Roast     Steak     Salmon     Boil

Yield makes 4 servings

Number Of Ingredients 7

1/2 cup sugar
2 cups Pinot Noir
1 fresh rosemary sprig, plus 1 teaspoon chopped
4 salmon steaks (about 1/2 pound each)
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter

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.

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