SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET
Categories Wine Fish Ginger Roast Dinner Seafood Salmon Red Wine Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 225°F.
- Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
- Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
- Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
- Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.
BRAISED SALMON
Steps:
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
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 WITH RED BUTTER SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wipe the salmon fillets dry with paper towels. Combine the olive oil, thyme and sugar and spread over the salmon. Leave for an hour at room temperature or overnight, refrigerated.
- Melt one tablespoon butter in a small saucepan and saute the shallots and ginger for one minute without browning. Place in the jar of a blender with the wine, water and vinegar. Reduce to a puree.
- Return the mixture to the saucepan and simmer until reduced to one-third of its volume. Keep warm.
- Meanwhile, broil the salmon fillets until cooked (about five minutes on each side), taking care not to dry them out.
- Off-heat, stir the remaining butter into the sauce. Season to taste with salt and pepper. Pour the sauce over the fish fillets and serve.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 13 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams
More about "salmon fillets braised in red wine recipes"
SALMON WITH RED-WINE SAUCE RECIPE
From foodandwine.com
5/5 (2)
- 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.
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
SALMON WITH BEURRE ROUGE AND RED WINE BRAISED ENDIVE
From emerils.com
SALMON WITH RED WINE-BALSAMIC SAUCE RECIPE - ALFRED …
From foodandwine.com
BRAISED SALMON IN RED WINE RECIPE | JAMES BEARD …
From jamesbeard.org
SALMON WITH SHIITAKE AND RED WINE SAUCE RECIPE - BERNIE …
From foodandwine.com
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE
From feastingathome.com
PAN SEARED SALMON – WELLPLATED.COM
From wellplated.com
HOW TO FILLET SALMON (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 95.4K
AN EASY SHEET PAN SALMON RECIPE WITH BROCCOLI RABE
From winemag.com
BEST EVERYTHING BAGEL CRUSTED SALMON RECIPE - DELISH
From delish.com
RECIPES | JAMES BEARD FOUNDATION
From jamesbeard.org
SALMON FILLET RECIPES
From allrecipes.com
SALMON FILLET RECIPES - NYT COOKING
From cooking.nytimes.com
SALMON WITH RED WINE-BALSAMIC SAUCE RECIPE | MYRECIPES
From myrecipes.com
DRY-BRINED SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
OUR 20 BEST NEW ANTI-INFLAMMATORY RECIPES YOU'LL WANT TO MAKE …
From news.yahoo.com
VIDEO: JAMES BEARD'S RECIPE FOR SALMON BRAISED IN RED WINE
From jamesbeard.org
HERBED SALMON WITH LENTILS AND RED WINE SAUCE RECIPE
From foodandwine.com
BEST SALMON FILLETS BRAISED IN RED WINE RECIPES
From alicerecipes.com
SHOPPING AT TRADER JOE'S FOR EASY MEALS AND SNACKS FOR 2 ... - INSIDER
From insider.com
SLOW-BAKED SALMON WITH RED WINE AND HONEY - DELICIOUS LIVING
From deliciousliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love