Salmon Fillets Ragout Recipes

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ROASTED SALMON FILLETS WITH SEAFOOD RAGOUT



Roasted Salmon Fillets with Seafood Ragout image

Time 50m

Yield 8 servings

Number Of Ingredients 17

1 Tbsp. olive oil
1 medium onion, diced
2 to 3 large garlic cloves, minced
1/2 cup white wine
1/2 cup chicken or fish stock
1 (14 oz./398mL) diced tomatoes
2 Tbsp. tomato paste
1 tsp. dried oregano
Pinch cayenne pepper
8 (150 gram) salmon fillets
2 Tbsp. olive oil
2 Tbsp. orange juice
Salt and freshly ground black pepper to taste
1 1/2 lbs. fresh clams, rinsed (see Note)
1 1/2 lbs. fresh mussels, rinsed and any beard like material removed (see Note)
200 grams small, cooked salad shrimp
2 Tbsp. chopped fresh parsley

Steps:

  • Heat 1 Tbsp. oil in a wide pot (about 12" wide) set over medium, to medium-high heat. Add onions and garlic and cook 3 to 4 minutes. Add wine, stock, diced tomatoes, tomato paste, oregano and cayenne. Simmer 5 minutes, and then remove from the heat. Preheat the oven to 375 degrees F. Place the salmon fillets, or whole side of salmon, skin-side down on a very large baking sheet lined with parchment paper. Drizzle salmon with the 2 Tbsp. oil and orange juice; season with salt and pepper. Bake the fish 15 minutes, or until cooked through. While the salmon bakes, finish ragout by setting the pot with the tomato mixture back over medium, to medium-high heat. When simmering, season with salt and pepper, then add clams, mussels and shrimp. Cover and cook until clams and mussels just open, and the shrimp are heated through, about 3 to 4 minutes. When cooked, set a piece of salmon into each of 8, heated shallow bowls. (If you cooked a whole side of salmon, cut it into portions with sharp knife.) Divide and top salmon with ragout. Sprinkle with parsley and serve. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking. Both are signs the bivalve was dead before cooking it and should not be eaten. Recipe Options: Instead of salmon, try another fish fillet in this recipe, such as halibut or cod. Instead of shrimp, use an equal weight of Dungeness crabmeat, heating it as you would the shrimp. Or, use a mix of crab and shrimp in this recipe. Dungeness crabmeat can be found in our seafood department showcase. If you enjoy its licorice-like taste, instead of oregano, used dried tarragon in the ragout.

PACIFIC COAST SALMON AND WILD RAMPS, WITH A MOREL, CRAWFISH, AND FIDDLEHEAD FERN RAGOUT



Pacific Coast Salmon and Wild Ramps, with a Morel, Crawfish, and Fiddlehead Fern Ragout image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 pounds Yukon Gold potatoes, well scrubbed and quartered
13 ounces butter (3 sticks plus 2 tablespoons), divided as called for
3/4 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 pound morel mushrooms, wiped clean and sliced in half lengthwise if large
1/2 pound fiddlehead ferns, rinsed
3 tablespoons minced shallots
1 teaspoon minced garlic
2 1/4 teaspoons salt
2 teaspoons ground black pepper
1 cup dark chicken stock
1/2 pound crawfish tails
6 (6-ounce) salmon fillets
1/2 cup diced pancetta
2 tablespoons minced shallots
1 1/2 pounds whole ramps, woody stems removed, rinsed

Steps:

  • Place the potatoes in a large saucepan and cover with water by 1 inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and simmer until fork tender, about 10 minutes. Drain in a colander.
  • Return the potatoes to the saucepan. Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes. Adjust seasoning, to taste, and cover to keep warm.
  • Bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Remove with a slotted spoon and shock in an ice bath. Drain on paper towels. Add the ramps to the boiling water and blanch until just tender, about 2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels and set aside.
  • Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat. Add the morels and cook, stirring, for 3 minutes. Add the shallots and garlic. Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally until the volume is reduced by half, about 3 minutes. Add the crawfish tails and stir well to mix. Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate. Add the fiddlehead ferns and toss until they are heated through. Remove from the heat and cover to keep warm.
  • Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet. In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat. Add the salmon and sear for 2 to 3 minutes per side for medium-rare. Remove from the heat.
  • Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown and some of the fat is rendered. Add the shallots and saute for 1 minute. Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
  • Divide the morel ragout among 6 dinner plates. Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet. Spoon the ramps on top of the fish and serve immediately.

SALMON FILLETS RAGOUT



Salmon Fillets Ragout image

I believe this recipe came from a Bon Appetit magazine. It is a nice way to make salmon with wild mushrooms. I like to serve this dish with wild rice and a green veggie.

Provided by Expat in Holland

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 garlic clove, minced
1 white onion, sliced into rings
3 cups assorted mushrooms, sliced
1/3 cup clam juice
1/3 cup white wine
1/4 cup heavy cream
1/2 teaspoon tarragon, crumbled
4 salmon fillets
2 tablespoons olive oil
1/4 cup fresh lemon juice, squeezed

Steps:

  • Melt butter in skillet.
  • Add garlic and onion and sautee about 3 minutes. Reduce heat to medium.
  • Add mushrooms and sautee until mushrooms are tender about 8 minutes.
  • Add clam juice and wine and bring to a boil.
  • Continue to cook until liquid turns syrupy about 15 minutes.
  • Add cream and boil for 2 minutes.
  • Stir in tarragon, salt and pepper.
  • Remove from stove.
  • Meanwhile, place salmon on a greased baking dish in a single layer.
  • Brush fillets with olive oil and lemon juice.
  • Broil salmon 4 inches from heat source, for about 8 minutes. Turn salmon over and broil for another 8 minutes.
  • Plate salmon. Top with mushroom ragout.
  • Serve.

Nutrition Facts : Calories 610.8, Fat 32.1, SaturatedFat 11.6, Cholesterol 208.6, Sodium 357.9, Carbohydrate 9.3, Fiber 1.1, Sugar 3.3, Protein 66

SALMON FILLETS WITH WILD MUSHROOM RAGOûT



Salmon Fillets with Wild Mushroom Ragoût image

Categories     Mushroom     Sauté     Low Carb     Salmon     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
5 shallots, minced
18 ounces mixed mushrooms (such as oyster, chanterelle, morel and crimini)
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipped cream
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 6-to 8-ounce salmon fillets
Fresh lemon juice
2 tablespoons butter, melted
Fresh tarragon sprigs

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add mushrooms; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids are syrupy and almost evaporated, about 20 minutes. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, stirring frequently.) Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
  • Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Sprinkle with salt and pepper. Broil until just cooked through, without turning, about 6 minutes. Transfer to plates. Spoon mushrooms over. Garnish with tarragon.

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