WILD BC SALMON PACKETS WITH PINOT NOIR/RED PEPPER SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- SALMON: Preheat oven to 375 degrees F. Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, then set aside. Place each salmon fillet on two sheets of phyllo and sprinkle lightly with salt. Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets. Bake packets for 20-25 minutes until phyllo is lightly browned.
- SAUCE: Add Pinot Noir to sauce pan and reduce over medium heat by half. Add stock, red pepper puree and thyme. Reduce by another third. Turn off heat, swirl in butter, add salt and pepper to taste and remove thyme. Reheat slowly to a simmer before serving.
- To Plate: Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig.
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
CEDAR-PLANK SALMON
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.
Provided by Bill Jones
Categories Father's Day Backyard BBQ Dinner Salmon Summer Grill Grill/Barbecue Healthy Gourmet Canada Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
- Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
- Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
CEDAR-PLANKED SALMON
Steps:
- Submerge the cedar planks in cold water and soak for at least 1 hour.
- Preheat the oven to 400°F.
- To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
- Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
- Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
- Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
- While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
- Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
- PINOT BUTTER
- Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
- Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.
CEDAR PLANK SALMON WITH BLACKBERRY SAUCE
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. -Stephanie Matthews, Tempe, AZ
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 304 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
PLANKED SALMON WITH PINOT NOIR-BERRY SAUCE
Steps:
- Soak a cedar plank in water for 2 to 4 hours. In a small pot over medium heat, combine the wine, shallot and 1 1/2 cups of the blackberries. Simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Press the berry mixture through a fine-mesh sieve into a bowl and return the liquid to the pot. Set over low heat and whisk in the demi-glace, then slowly add the butter, whisking continuously until incorporated into the sauce. Stir in the 1/4 tsp. salt, the sugar and the remaining 3/4 cup blackberries. Cook, stirring occasionally, until the berries soften, 5 to 7 minutes. Pour the sauce into a small bowl and set over but not touching simmering water in a saucepan; keep the sauce warm. Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups. Brush the salmon on both sides with the olive oil and season with salt and pepper. Place the plank on the grill and close the lid. Heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 10 to 12 minutes. Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Spoon the berry sauce over the salmon and garnish with parsley.
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HERB-ROASTED KING SALMON WITH PINOT NOIR SAUCE RECIPE
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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.
- Remove sauce from heat, and gradually whisk in 1/2 cup butter. (You may need to return saucepan to heat briefly to melt butter; do not let mixture come to a simmer or sauce will break.) Pour sauce through a fine wire-mesh strainer into a small heatproof bowl; discard solids. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover to keep warm.
- 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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