Salmon With Pinot Noir Sauce Recipes

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FILLET OF SALMON WITH PINOT NOIR SAUCE



Fillet of Salmon With Pinot Noir Sauce image

Make and share this Fillet of Salmon With Pinot Noir Sauce recipe from Food.com.

Provided by That Napa Chicken R

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups pinot noir wine
1 medium tomatoes, peeled, seeded, and chopped
3 tablespoons balsamic vinegar
1 shallot, minced
1 garlic clove, minced
1 cup chicken stock
3 tablespoons butter, cut into 1/2-inch dice
1 1/2 lbs salmon fillets, cut into 4 portions
1 tablespoon olive oil
kosher salt
fresh ground pepper

Steps:

  • Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
  • Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
  • Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
  • Add the salmon and cook until browned on both sides, about 6 minutes per side.
  • Transfer to a serving dish and top with the Pinot Noir sauce.

Nutrition Facts : Calories 433.5, Fat 18.7, SaturatedFat 7.1, Cholesterol 113.4, Sodium 263.7, Carbohydrate 7.1, Fiber 0.4, Sugar 1.8, Protein 36.1

WILD BC SALMON PACKETS WITH PINOT NOIR/RED PEPPER SAUCE



Wild BC Salmon Packets with Pinot Noir/Red Pepper Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 6 oz. fillets wild BC salmon, skinned and pin-boned
1-2 large portabella mushrooms, finely chopped
2 Tbs. extra-virgin olive oil
8 sheets phyllo pastry
1 cup Pinot Noir
2 cups vegetable or chicken stock, lightly salted or unsalted
1 sprig fresh thyme
1 large red pepper, roasted, peeled and pureed
2 Tbs. butter, unsalted
salt and pepper to taste

Steps:

  • SALMON: Preheat oven to 375 degrees F. Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, then set aside. Place each salmon fillet on two sheets of phyllo and sprinkle lightly with salt. Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets. Bake packets for 20-25 minutes until phyllo is lightly browned.
  • SAUCE: Add Pinot Noir to sauce pan and reduce over medium heat by half. Add stock, red pepper puree and thyme. Reduce by another third. Turn off heat, swirl in butter, add salt and pepper to taste and remove thyme. Reheat slowly to a simmer before serving.
  • To Plate: Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig.

PINOT NOIR POACHED SALMON



Pinot Noir Poached Salmon image

Make and share this Pinot Noir Poached Salmon recipe from Food.com.

Provided by AmandaInOz

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 salmon steaks, approximately 1-inch thick
1/2 lemon, juice of
coarse kosher salt
fresh coarse ground black pepper
1 cup pinot noir wine
1 cup water
1 -2 tablespoon butter

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.

Nutrition Facts : Calories 358, Fat 19.2, SaturatedFat 6.7, Cholesterol 70.3, Sodium 113.4, Carbohydrate 3.5, Sugar 0.3, Protein 20.6

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

PINOT NOIR SAUCE



Pinot Noir Sauce image

Provided by Marian Burros

Categories     dinner, condiments, project

Time 8h

Yield 1 1/2 cups

Number Of Ingredients 17

5 pounds veal marrow bones
2 medium onions, coarsely chopped
2 small celery stalks, chopped
1 large carrot, peeled and chopped into 1-inch lengths
1 head garlic, broken into cloves but not peeled
2 tablespoons tomato paste
1 tablespoon dried thyme
1 Turkish bay leaf
Handful parsley stems
1 teaspoon olive oil
1 small carrot, peeled and grated
1 stick celery, grated
1 tablespoon fresh thyme leaves
1 1/4 cups pinot noir
4 cups veal stock (see note)
Salt and freshly ground black pepper
2 tablespoons cold butter, cut into pieces

Steps:

  • To make stock, heat oven to 450 degrees. Place bones in a medium roasting pan, and roast, turning once or twice, until deeply browned, about 2 hours. Add onions, celery, carrots, garlic and tomato paste, and roast, stirring occasionally, until vegetables are deep golden brown, about 1 1/4 hours.
  • Transfer bones and vegetables to a 2-gallon stockpot. Place roasting pan on stove, add 2 cups water and deglaze over high heat, stirring with a wooden spoon to scrape up brown bits. Transfer deglazing liquid into stockpot with bones. Add thyme, bay leaf, parsley stems and 2 1/2 quarts water. Bring to a simmer over high heat, reduce heat to low and simmer until stock is rich and flavorful, about 5 hours. Remove from heat, and strain into a deep saucepan; there should be 8 cups stock. Place saucepan in sink of ice water to cool stock; then refrigerate until ready to use. (While stock is cold, scoop hardened fat from surface, and discard it.) Freeze half the stock to use later.
  • To make sauce, heat olive oil in a medium saucepan over medium heat, and sauté carrot and celery, stirring constantly, until lightly caramelized, about 3 minutes. Add thyme and pinot noir, bring to a simmer and simmer until reduced by half, 7 to 10 minutes. Strain into a clean saucepan.
  • Add 4 cups veal stock, bring to a simmer over medium heat, and simmer until sauce is reduced to about 1 1/2 cups. Season to taste with salt and pepper. Increase heat to high, and add butter piece by piece, whisking to emulsify. Sauce will become glossy and coat back of a wooden spoon. As soon as butter is incorporated, remove sauce from heat, and spoon onto meat.

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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2019-11-23 Step 1. Preheat oven to 400°F. Heat 4 teaspoons oil in a medium saucepan over medium-high. Add mushrooms and shallots; cook, stirring …
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