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 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.
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 LENTILS AND RED WINE SAUCE
Provided by Food Network
Time 1h25m
Number Of Ingredients 24
Steps:
- To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water. Drain and set aside. In a large saute pan, fry the bacon until it is lightly browned. Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent. Add the lentils, cream, thyme, and marjoram. Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup. Remove from the heat. Season with salt and pepper. Set aside.
- To make the sauce, heat a saucepan over medium heat. Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown. Add the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 minutes. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking until it has reduced by half and is thick. Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
- To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates. Place 2 slices of salmon on top, without over lapping. Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.
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
ROASTED SALMON WITH WHITE WINE SAUCE
Great meal by itself, quick and easy.
Provided by SusieQ88
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
- Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
- Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 2.7 g, Cholesterol 90.2 mg, Fat 19.1 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 83.5 mg, Sugar 0.6 g
ROSEMARY POACHED SALMON WITH SPICED CREAM SAUCE
Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.
Provided by Whole Foods Market(R)
Categories Trusted Brands: Recipes and Tips Whole Foods Market
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan or high-sided skillet, combine 5 cups water, vinegar, 3 sprigs rosemary and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer 10 minutes. Season both sides of salmon with 1/4 teaspoon salt. Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer. Cook 10 to 12 minutes or until salmon is just opaque in center. Carefully transfer salmon to a serving dish. (Discard the poaching liquid.)
- Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt. Bring to a simmer over medium-high heat. Simmer until thickened, about 15 minutes, stirring frequently. Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 2.2 g, Cholesterol 156.2 mg, Fat 32 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 15.9 g, Sodium 484.2 mg, Sugar 0.1 g
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SALMON WITH RED-WINE SAUCE RECIPE
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- Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
- Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
- Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
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