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
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
PINOT NOIR POACHED SALMON
Make and share this Pinot Noir Poached Salmon recipe from Food.com.
Provided by AmandaInOz
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
- In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.
- Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F.
- Carefully remove salmon from pan and transfer onto individual serving plates.
- Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.
Nutrition Facts : Calories 358, Fat 19.2, SaturatedFat 6.7, Cholesterol 70.3, Sodium 113.4, Carbohydrate 3.5, Sugar 0.3, Protein 20.6
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SALMON FILLETS BRAISED IN PINOT NOIR WITH BACON AND MUSHROOMS
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- Wipe the mushrooms clean with a damp paper towel. Trim off the very base of the mushroom stems, then remove and coarsely chop the stems. Set aside. Thinly slice the caps and keep separate.
- Choose a deep ovenproof skillet just large enough to hold the salmon fillets without crowding. Add half the bacon and cook over medium heat, stirring occasionally, until the bacon has rendered much of its fat and is just beginning to brown, about 8 minutes. Pour in half the wine and the thyme. Bring to a rapid simmer and cook until the wine has reduced by about half, about 10 minutes. Add the remaining wine and return to a simmer for 5 minutes.
- Meanwhile, prepare the bacon and mushroom garnish. Place the remaining bacon in another skillet over medium heat and fry until crisp. Transfer to a small bowl and set aside. Pour off most of the fat from the pan, and add 1 tablespoon of the butter. Add the sliced mushroom caps and sauté over medium-high heat. Season with salt and pepper and stir frequently, until all the liquid evaporates and the mushrooms are tender and nicely browned. Transfer the mushrooms to another bowl. No need to clean this skillet yet, you can use it later to finish the sauce.
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