ROAST SALMON STEAKS WITH PINOT NOIR SYRUP RECIPE:
Steps:
- Prepare Pinot Noir Syrup: Cook sugar over medium heat in heavy-bottomed non-stick saucepan. Do not stir (shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Remove the pan from the heat and slowly add the wine, stirring with a whisk until the caramelized sugar has dissolved; add the sprig of rosemary. Return to high heat, cook, stirring occasionally, approximately 10 to 15 minutes or until the sauce becomes a syrup and reduces to approximately 1/2 cup. When sauce is reduced, stir in balsamic vinegar and butter; turn heat to medium-low. Cook until butter melts. Season to taste with salt and pepper and remove rosemary sprig.
- Preheat oven to 450 degrees F.
- Baking the Salmon: Heat a heavy, oven-proof skillet (I use my cast-iron pan) over medium-high heat until it begins to smoke, add just enough oil to make a light film.
- Season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute.
- Flip the salmon over and put the skillet in the oven. Roast for approximately 4 to 6 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.
- Carefully remove salmon from pan and transfer onto individual serving plates. Spoon Pinot Noir Sauce over salmon and serve with chopped rosemary.
- Approximately cooking times for salmon:
- 1/4 to 1/3-inch - 3 to 4 minutes
- 1/2 to 3/4-inch - 4 to 6 minutes
- 1 to 1 1/2-inch - 8 to 12 minutes
- Makes 4 servings.
PINOT NOIR BUTTER SAUCE RECIPE:
Steps:
- In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and let simmer until reduced in volume by 1/2, approximately 2 minutes.
- Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Salt to taste.
- Strain into a clean container. Pour the prepared Pinot Noir Butter Sauce over your perfectly cooked steaks just before serving.
- Makes 1 cup sauce.
SALMON WITH DILL SAUCE
This moist tender salmon is a savory treat draped with a smooth creamy dill sauce. "When my daughter served this tempting main dish for dinner, I was surprised to learn how easy the recipe is," says Janet Painter of Three Springs, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon dill. Cover and bake at 375° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon.
Nutrition Facts : Calories 227 calories, Fat 12g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 76mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SALMON BRAISED IN PINOT NOIR
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F. Season the salmon all over with salt and pepper. Let sit at room temperature while you prepare the sauce.
- Melt the butter in a 12-inch ovenproof skillet over medium-high heat. Add the mushrooms and celery and cook, stirring occasionally, until the mushrooms are browned on at least one side, 3 to 5 minutes. Add the carrots and leeks and cook, stirring occasionally, until just softened, about 4 minutes (reduce the heat to medium if the pan starts to get dark). Add the tomato paste and cook, stirring, for 1 minute. Add the Pinot Noir, bay leaf, and thyme sprig, scrape the bottom of the pan with a wooden spoon to release any browned bits, and boil until the wine is reduced by about half, 2 to 4 minutes. Add the chicken broth and cream and bring to a brisk simmer.
- Nestle the salmon fillets into the vegetables and pile some of the vegetables on top of the fillets to keep the fish moist. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.
- With a slotted spatula, transfer the salmon to 4 shallow serving bowls. Concentrate the sauce by placing the pan over medium-high heat and boiling until it's thickened to your liking. Discard the bay leaf and thyme sprig. Stir in the chopped thyme and parsley, season to taste with salt and pepper, spoon the sauce over the salmon, and serve.
Nutrition Facts : ServingSize four., Calories 480 kcal, Fat 190 kcal, SaturatedFat 11 g, TransFat 22 g, Carbohydrate 11 g, Fiber 2 g, Protein 36 g, Cholesterol 145 mg, Sodium 440 mg, UnsaturatedFat 8.5 g
EASY AND TENDER SMOKED SALMON FILLET
Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.
Provided by Mary Cressler | Vindulge
Categories Entree
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).
- Season Salmon: Season flesh side of salmon with the Dijon mustard, salt and pepper.
- Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don't have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.
- Remove from smoker and let sit for 10 minutes. Slice and serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 1 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
ROASTED SALMON STEAKS WITH PINOT NOIR
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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
TERIYAKI SALMON
Yield: 1 lb salmon fillets
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 15m
Number Of Ingredients 8
Steps:
- Mix the soy sauce, cooking sherry, molasses, honey, white vinegar, and ginger together in a 9" skillet with high sides. Heat the mixture over medium-high heat, 1-2 min, until it begins to simmer. Reduce the heat to medium.
- In a small bowl, mix the cornstarch with 1 Tbsp water, until smooth. Pour the cornstarch into the skillet and mix until combined.
- Add the salmon fillets to the sauce. Spoon some of the sauce over the filets, then cover the pan. Cook the fish over medium to medium-low heat until the fish is flaky, 4-6 min (depending on the thickness of the filet).
- Serve the salmon with rice and steamed vegetables.
FILLET OF SALMON WITH PINOT NOIR SAUCE
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
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
SALMON WITH PINOT NOIR SAUCE
Steps:
- Combine shallot, garlic, tomato, wine and vinegar in sauce pan. Reduce over medium heat to 1/2. Add stock and reduce by 1/2 again. Whisk in butter. Heat Teflon frying pan. Brush salmon with olive oil. Season with salt and pepper. Sear fish until browned. Finish cooking on reverse side over medium heat. Salt and Pepper to taste. Drizzle sauce over salmon
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- Preheat oven to 400°F. Heat 4 teaspoons oil in a medium saucepan over medium-high. Add mushrooms and shallots; cook, stirring often, until shallots are softened, about 3 minutes. Stir in wine, 2 tarragon sprigs, 2 thyme sprigs, and 2 fennel sprigs. Return mixture to a simmer over medium-high, and cook until wine is reduced by half, 4 to 5 minutes. Stir in stock and cream, and return to a simmer. Cook, stirring occasionally, until reduced to about 2/3 cup, 18 to 22 minutes.
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- Season tops of salmon fillets with remaining 1 1/4 teaspoons salt and remaining 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high. Add 5 salmon fillets, flesh sides down, and sear until lightly browned, about 1 minute. Flip fillets, and sear until skin is lightly browned, about 1 minute. Transfer cooked fillets, skin sides down, to an aluminum foil–lined rimmed baking sheet, spacing fillets 1/2 inch apart. Wipe skillet clean, and repeat process with remaining 1 tablespoon oil and remaining 5 salmon fillets.
- Top fillets with remaining 1/2 cup cubed butter, remaining 8 tarragon sprigs, remaining 8 thyme sprigs, and remaining 8 fennel sprigs. Bake in preheated oven to desired degree of doneness, 6 to 8 minutes for medium.
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