MUSTARD PEPPER SALMON WITH RED WINE SAUCE
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.
SALMON WITH BALSAMIC VINEGAR SAUCE
If you like salmon and balsamic vinegar, then you'll love this dish. It's super quick and so easy to prepare. It's especially good with roasted vegetables and a mixed greens salad.
Provided by Bobbie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together vinegar, water, lemon juice and brown sugar in a small bowl.
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12" nonstick skillet over moderately high heat but not smoking.
- Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes).
- Turn fish over and sear until just cooked through (3 to 4 minutes more).
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.).
- Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes).
- Spoon glaze over salmon.
ROAST SALMON WITH BALSAMIC VINEGAR
These simple and few ingredients make for quick but elegant entertaining. The final broiling caramelizes the sugar to give the salmon its attractive, mildly sweet glaze.
Provided by cdagirl
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
- Preheat an oven to 450 degrees F (230 degrees C).
- Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.2 g, Cholesterol 83.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 7.7 g
SIMPLE SALMON WITH BALSAMIC SAUCE
Simply delicious and tender baked salmon, with fresh squeezed lemon, butter, and chopped fresh parsley, is basted in a rich balsamic sauce.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet.
- Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 9.8 g, Cholesterol 50.4 mg, Fat 24.7 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 686 mg, Sugar 8.7 g
SALMON WITH RED WINE-BALSAMIC SAUCE
Categories Fish
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm. 2. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side up. Cook over moderately high heat until the fillets are browned, about 4 minutes. Turn the salmon and cook over moderate heat until the fish is just opaque throughout, about 3 minutes longer. Transfer the salmon to plates, spoon the sauce over the fish and garnish with ground black pepper. Serve immediately. Serve With Braised fennel or steamed baby turnips.
SAUTEED SALMON WITH RED ONION MARMALADE
Provided by Food Network
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
- While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
- Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.
SALMON WITH SPICED RED WINE SAUCE
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
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 CHAMBORD (SALMON IN RED-WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 12
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
SALMON FILLETS BRAISED IN RED WINE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Six servings
Number Of Ingredients 14
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
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.
SEARED SALMON WITH BALSAMIC SAUCE
A friend gave me this quick and easy approach to salmon. It has a mildly sweet sauce and is such a hit that I've passed it to other fish fans. -Trish Horton, Colorado Springs, Colorado.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle salmon with salt. In a large nonstick skillet, heat oil over medium heat. Place salmon in skillet, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan; keep warm., In same skillet, combine water, vinegar, lemon juice and brown sugar. Bring to a boil; cook until liquid is reduced to about 1/3 cup, stirring occasionally. Serve salmon with sauce; sprinkle with pepper.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 353mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
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- In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm.
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- In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm.
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SALMON WITH RED WINE AND BALSAMIC VINEGAR - COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 2 mins
- Heat 1 tablespoon of the olive oil in a wide, deep saute pan set over medium-high heat. Add the shallots, cracked black pepper, and thyme, and saute for 4 minutes. Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10 minutes. Remove the pan from the heat and whisk in the cream. Then whisk in the butter, I piece at a time. Pour the sauce through a fine-mesh sieve set over a bowl. Discard the solids. Season the sauce with salt and white pepper, and set it aside, covered, to keep warm.
- Warm the remaining 1 tablespoon oil in a wide saute pan set over medium-high heat. Season the salmon on both sides with salt and white pepper. Add the salmon to the pan, skinned side up, and cook until lightly browned, about 4 minutes. Turn the fillets over, lower the heat to medium, and cook for another 4 minutes.
- To serve, arrange the fillets on a warmed serving platter and drizzle some sauce over each fillet. Pass the remaining sauce alongside in a sauceboat.
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