Salmon Chambord Salmon In Red Wine Sauce Recipes

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MUSTARD PEPPER SALMON WITH RED WINE SAUCE



Mustard Pepper Salmon with Red Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 large or 4 small zucchini
4 (5-ounce) fillets fresh salmon
1 tablespoon freshly ground pepper
1 tablespoon mustard seeds
2 teaspoons fresh oregano leaves
2 teaspoons extra-virgin olive oil
1/2 cup red wine
4 to 6 large fresh basil leaves

Steps:

  • Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
  • Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
  • Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.

BEST EVER SALMON SAUCE



Best Ever Salmon Sauce image

I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.

Provided by tealdawg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup soy sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons ketchup
1 teaspoon Worcestershire sauce

Steps:

  • Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g

SALMON CHAMBORD (SALMON IN RED-WINE SAUCE)



Salmon Chambord (Salmon In Red-Wine Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 12

1 1/2 pounds boneless salmon fillet
4 tablespoons butter
1/4 cup shallots, peeled and finely chopped
3 tablespoons carrots, scraped and finely diced
1/2 teaspoon garlic, peeled and finely minced
2 sprigs fresh thyme
1/2 bay leaf
1 tablespoon arrowroot or cornstarch
1 1/2 cups dry red wine
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon marc de bourgogne, Italian grappa or Calvados

Steps:

  • Remove the skin from the salmon fillet. Set the skin aside. Cut the skinless fillet into four pieces of equal size. Set aside.
  • Melt one tablespoon of the butter in a saucepan and add the shallots, carrots and garlic. Cook briefly, stirring. Add the thyme sprigs, bay leaf and reserved salmon skin. Cook, stirring, about three minutes and sprinkle with arrowroot. Stir to blend and add the wine. Bring to the simmer and cook over low heat about 15 minutes.
  • Line a bowl with a sieve and pour the sauce into the sieve. Press with a spatula or the back of a large spoon to extract as much liquid as possible from the solids. There should be about three-quarters of a cup. Discard the solids.
  • Heat one tablespoon of butter in a skillet, preferably of the nonstick variety, large enough to hold the salmon pieces in one layer. Sprinkle the salmon pieces with salt and pepper and add them to the skillet. Cook two to three minutes (the cooking time will depend on the thickness of the fish pieces) and turn. Cook two to three minutes on the second side. Sprinkle with the marc de bourgogne and pour the strained red-wine sauce over the fish. Turn the pieces in the sauce and transfer the pieces to a warm platter. Swirl the remaining two tablespoons of butter into the sauce and pour it over the fish.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 13 grams, Sodium 679 milligrams, Sugar 2 grams, TransFat 0 grams

CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE



Crispy Salmon with Mushroom Orzo and Red Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 15

7 tablespoons olive oil, divided
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-sodium chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon leaves
Salt and freshly ground black pepper
6 (5-ounce) skinless boneless salmon fillets
1/4 cup unsalted butter, cut into pieces

Steps:

  • In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
  • Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
  • Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
  • Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
  • Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.

SALMON WITH SPICED RED WINE SAUCE



Salmon With Spiced Red Wine Sauce image

Make and share this Salmon With Spiced Red Wine Sauce recipe from Food.com.

Provided by FLKeysJen

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

24 ounces skinless salmon fillet (four six-ounce center-cut pieces)
1 1/2 cups pinot noir wine or 1 1/2 cups dry red wine
1 -2 tablespoon freshly cracked black pepper (depending on your taste)
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons minced garlic
3 tablespoons cold unsalted butter, cut in three pieces

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.
  • 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 SPICED RED-WINE SAUCE



Salmon with Spiced Red-Wine Sauce image

Provided by Susan Roberts-Muz

Categories     Garlic     Ginger     Quick & Easy     Salmon     Red Wine     Spring     Gourmet     Canada

Yield Serves 4

Number Of Ingredients 6

four 6-ounce center-cut pieces skinless salmon fillet
1 1/2 cups Pinot Noir or other dry red wine
2 tablespoons freshly cracked black pepper
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons minced garlic
3 tablespoons cold unsalted butter

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 MUSHROOM ORZO AND RED WINE SAUCE



Salmon with Mushroom Orzo and Red Wine Sauce image

Categories     Wine     Fish     Mushroom     Pasta     Sauté     Dinner     Seafood     Salmon     Red Wine     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

7 tablespoons olive oil
1 large onion, sliced
2 cups dry red wine
2 cups canned beef broth
8 fresh thyme sprigs
2 bay leaves
1 pound orzo
6 shallots, minced
1 pound mushrooms, sliced
5 cups canned low-salt chicken broth
1/2 cup whipping cream
2 tablespoons chopped fresh tarragon
6 5-ounce skinless boneless salmon fillets
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.
  • Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
  • Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
  • Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side.
  • Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.

SALMON FILLETS BRAISED IN RED WINE



Salmon Fillets Braised In Red Wine image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, main course

Time 1h10m

Yield Six servings

Number Of Ingredients 14

4 tablespoons butter
1/2 cup chopped shallots
1/2 cup chopped onions
1/2 cup chopped celery
1 cup diced carrots
1 pound fish bones, and the salmon head, gills removed
3 1/2 cups dry red wine, such as a Cotes du Rhone
1 cup water
1/2 bay leaf
1/4 teaspoon dried thyme
4 sprigs fresh parsley
4 salmon fillets, boneless and skinless, each 6 to 8 ounces, at room temperature
1/2 teaspoon salt
Freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 916, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 53 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 15 grams, Sodium 426 milligrams, Sugar 4 grams, TransFat 0 grams

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From thespruceeats.com


SALMON IN WHITE WINE SAUCE - BAKE IT WITH LOVE
2021-04-25 Instructions. Heat a large skillet or non-stick frying pan with the coconut oil over medium-high heat until the oil begins to shimmer. Place the salmon in the heated pan with the skin side facing down. Cook for 3 minutes, then flip and just 'kiss' or sear the top side for 1 minute.
From bakeitwithlove.com


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