Roasted Salmon Steaks With Pinot Noir Recipes

BAKED SALMON STEAK

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.

BAKED SALMON STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Place salmon in a greased 15x10x1-in. baking pan. Spoon chipotle mixture over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with lime wedges.

ROASTED SALMON STEAKS WITH PINOT NOIR

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.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES

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

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.

ROAST SALMON STEAKS WITH PINOT NOIR SYRUP

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.

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.

MARINATED SALMON STEAKS

Steps:

• Place salmon in 9 x 13 inch baking dish.
• Combine remaining ingredients and pour over salmon.
• Turn salmon so that it gets coated with the marinade.
• Cover and refrigerate for 30 minutes.
• Drain excess marinade from salmon.
• Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.

PINOT NOIR POACHED SALMON

Steps:

• Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
• In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.
• Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F.
• Carefully remove salmon from pan and transfer onto individual serving plates.
• Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.