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.
MERLOT SAUCE WITH BEEF
I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter.
Provided by OceanLuvinGranny
Categories Meat
Time 1h20m
Yield 6 SSteaks with sauce, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
- Mix butter and flour in small bowl.
- Heat vegetable oil in large skillet over medium high heat.
- Season steaks with salt and pepper.
- Cook steaks until medium brown throughout, 5-6 minutes per side.
- Remove from pan to serving platter.
- Add green onion, garlic and thyme to skillet and stir to blend.
- Add 1 1/2 cups of the reduced wine mixture to skillet.
- Cook over high heat scrapping up brown bits.
- Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
- Serve steaks with sauce, about 1/4 cup sauce per steak.
- Refrigerate leftovers.
Nutrition Facts : Calories 622, Fat 38.2, SaturatedFat 15.6, Cholesterol 155, Sodium 887.8, Carbohydrate 6, Fiber 0.3, Sugar 1.5, Protein 38.1
MERLOT SAUCE
Steps:
- In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel. Remove pan from heat and carefully add vinegar down side of pan (caramel will steam and harden). Cook caramel over moderate heat, stirring, until dissolved, about 3 minutes, and remove pan from heat.
- In a heavy saucepan cook onion in butter over moderate heat, stirring, until golden, about 5 minutes. Stir in wine and boil until mixture is reduced to about 1 cup, about 15 minutes. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups, about 10 minutes. Remove pan from heat and stir in caramel. Pour sauce through a sieve into a bowl. Sauce may be made 2 days ahead, cooled completely, and chilled, covered. Reheat sauce before serving.
STEAKS WITH MERLOT SAUCE
Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit.
Provided by Lizzie-Babette
Categories Steak
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
- NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
- Mix butter and flour in small bowl.
- Heat 1 T olive oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
- Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
- Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
- Bring mixture to a boil and scrape up brown bits.
- Whisk in butter mixture until the sauce is smooth.
- Boil sauce until thick enough to coat spoon, about 2 minutes.
- Drizzle sauce over steaks, and serve remainder in a gravy boat.
Nutrition Facts : Calories 305, Fat 11.5, SaturatedFat 4.5, Cholesterol 16.3, Sodium 908.2, Carbohydrate 11.2, Fiber 0.2, Sugar 1.4, Protein 7.6
ALFREDO I KNOW IT WAS YOU (SALMON W/ALFREDO SAUCE) ABS DIET
Make and share this Alfredo I Know It was You (Salmon W/Alfredo Sauce) Abs Diet recipe from Food.com.
Provided by Go Gators
Categories Spaghetti
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a sauté pan or skillet, heat oil and garlic over low-medium heat for 1 minute.
- Add ricotta and milk, stir, then add salmon and simmer 5 to 6 minutes.
- Thin with additional milk if needed.
- Pour over cooked pasta and top with cheese.
- Add salt and pepper to taste.
Nutrition Facts : Calories 351.2, Fat 10.4, SaturatedFat 5.1, Cholesterol 29.5, Sodium 180.9, Carbohydrate 47.8, Sugar 1.9, Protein 19.7
RASPBERRY-MERLOT SAUCE
Posting this recipe so I can find it again. This is the blurb that accompanied the recipe by Paulette Mitchell: "Red wine and raspberries is a marriage made in heaven. This ruby sauce will keep in a covered container in the refrigerator for up to 2 weeks. Thin with water, if necessary, to serve over poached pears, fresh pineapple rings, ice cream, and innumerable other desserts."
Provided by Impera_Magna
Categories Sauces
Time 40m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce cooks, stir occasionally to prevent scorching.
- Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.
Nutrition Facts : Calories 1768.3, Fat 4.3, SaturatedFat 0.1, Sodium 25.4, Carbohydrate 356.8, Fiber 42.6, Sugar 298.3, Protein 8.2
More about "salmon w merlot sauce recipes"
GRILLED SALMON WITH MERLOT-BERRY WINE SAUCE RECIPE
From today.com
3.6/5 (16)Category Entrées
RECIPE GRILLED SALMON WITH MERLOT-BERRY WINE SAUCE - JOY …
From joybauer.com
Estimated Reading Time 1 min
PAN-SEARED SALMON WITH MERLOT GASTRIQUE RECIPE - EASY RECIPES
From recipegoulash.cc
THE ULTIMATE SAUCE FOR SALMON RECIPE COLLECTION - CRAFT BEERING
From craftbeering.com
SALMON WITH RED-WINE SAUCE RECIPE
From foodandwine.com
RESTAURANT QUALITY MERLOT SAUCE FOR VEAL - BEEF OR VENISON
From reluctantgourmet.com
RECIPE GRILLED SALMON WITH MERLOT PAN SAUCE - YOUTUBE
From youtube.com
10 BEST SAUCES FOR SALMON (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
GRILLED SALMON WITH MERLOT SAUCE - BIGOVEN.COM
From bigoven.com
SALMONWMERLOTSAUCE FOOD
From homeandrecipe.com
SALMON W/ MERLOT SAUCE | NATURALLY SAVVY
From naturallysavvy.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