PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRIQUE
Steps:
- Make sauce:
- Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
- Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
- Cook salmon:
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon, skinned side up, 3 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
- Serve salmon on top of red cabbage and onions with sauce spooned over.
WILD KING SALMON WITH SAVORY WHIPPED CREAM
The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn't compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's seasoned with mustard, cayenne and lemon zest.
Provided by David Tanis
Categories main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
- Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don't let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
- Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
- Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED WILD SALMON IN SAFFRON SAUCE
Make and share this Seared Wild Salmon in Saffron Sauce recipe from Food.com.
Provided by Sal415
Categories Very Low Carbs
Time 22m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- salt and pepper salmon
- Heat up saute pan to med high heat
- Note make sure to use pan with no melting attachments
- pre heat oven 400°F.
- add oil to pan
- then place fish sear till 1/4 of the side is cooked
- flip over and place in the over 6 min
- for the sauce
- in a small sauce pot add wine, shallots bay leaf and pinch of saffron
- Reduce till almost dry discard bay leaf
- add heavy cream, stir and reduce til slightly thick
- salt and pepper to taste.
Nutrition Facts : Calories 926.8, Fat 80.6, SaturatedFat 24.3, Cholesterol 166.6, Sodium 262, Carbohydrate 5.1, Fiber 0.1, Sugar 0.6, Protein 35.5
PAN-SEARED WILD PACIFIC KING SALMON WITH LEMON AND THYME POLENTA CAKE
Provided by Food Network
Categories main-dish
Time P2DT12h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the polenta cake:
- Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** (See Cook's Note)
- For the salmon:
- Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results.
- For the vegetables:
- Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse.
- To finish:
- Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon.
SEARED WILD KING SALMON WITH CUCUMBER, RED ONION, AND SAFFRON BROTH
Steps:
- Slice the cucumber halves on the diagonal about 1/3 inch thick. Bring a medium pot of salted water to a boil over high heat. Add the cucumbers and blanch for 20 seconds, then transfer with a wiremesh skimmer to ice water to chill. Add the onion to the boiling water and blanch for 15 seconds. Drain and transfer to the ice water. When cool, drain and pat dry with paper towels.
- In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened, about 8 minutes. Add the wine and saffron and simmer until almost dry. Add the stock and simmer until reduced by half. Whisk in the crème fraîche. Simmer until the sauce is reduced to about 1 cup. Strain through a fine-mesh sieve into a clean saucepan. Whisk in the chives and tarragon. Add the cucumbers and onions. Season with salt and keep warm over low heat while you cook the salmon.
- With needle-nose pliers or tweezers, remove the salmon's fine pinbones. (You can feel these by running your fingers over the thickest part of the flesh.) Season the fish on both sides with salt and white pepper. Heat a large nonstick skillet over high heat. Add the olive oil. When the oil is hot, add the salmon, skinned side up. Sear until nicely browned, about 2 minutes, then turn and cook until the fish just flakes, about 3 minutes longer, lowering the heat as needed to prevent burning.
- Divide the cucumbers, onions, and saffron broth evenly among 4 soup bowls. Top each serving with a salmon fillet. Garnish the salmon with a sprinkle of fresh chives. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay or another medium-bodied white wine.
PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRI
If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.
Provided by lazyme
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Red Cabbage and Onions:.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
- Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
- Make sauce:
- Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
- Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
- Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
- Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
- Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
- Season sauce with salt and pepper and keep warm, covered.
- Cook salmon:
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
- Turn over and saute until just cooked through, about 3 minutes more.
- Serve salmon on top of red cabbage and onions with sauce spooned over.
Nutrition Facts : Calories 344, Fat 8.9, SaturatedFat 1.6, Cholesterol 64.5, Sodium 672.2, Carbohydrate 28.8, Fiber 4.6, Sugar 16.6, Protein 32.8
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