Planked Salmon With Pinot Noir Berry Sauce Recipes

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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.

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

CEDAR-PLANKED SALMON



Cedar-Planked Salmon image

Categories     Sauce     Side     Salmon     Boil

Yield serves 4

Number Of Ingredients 22

Cedar-Planked Salmon
2 untreated cedar planks, each about 5 x 12 inches
Olive oil
4 (8-ounce) skin-on salmon fillets
Kosher salt and freshly ground black pepper
Pinot Butter (recipe follows)
Fresh flat-leaf parsley leaves, for garnish
Pinot Noir Reduction
3 1/2 cups chicken stock, homemade (page 240) or store-bought
6 black peppercorns
2 tablespoons unsalted butter
1 small Spanish onion, chopped
1 1/4 cups Pinot Noir or other dry red wine
5 sprigs fresh thyme
3 tablespoons honey
Kosher salt and freshly ground black pepper
PINOT BUTTER
2 cups Pinot Noir
2 tablespoons pure maple syrup
8 tablespoons (1 stick) unsalted butter, softened
Kosher salt and freshly ground black pepper
(makes about 3/4 cup)

Steps:

  • Submerge the cedar planks in cold water and soak for at least 1 hour.
  • Preheat the oven to 400°F.
  • To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
  • Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
  • Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
  • Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
  • While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
  • Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
  • PINOT BUTTER
  • Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
  • Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.

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

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