OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS
Steps:
- Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
- Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
- Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
- Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
- Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
- Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.
ROASTED SALMON WITH WHITE WINE SAUCE
Great meal by itself, quick and easy.
Provided by SusieQ88
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
- Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
- Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 2.7 g, Cholesterol 90.2 mg, Fat 19.1 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 83.5 mg, Sugar 0.6 g
SALMON IN OYSTER SAUCE
This Asian influenced dish is simple and delicious! Serve with rice and vegetables.
Provided by Suzie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
- Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
- Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 11.4 g, Cholesterol 102.8 mg, Fat 17.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 3 g, Sodium 154.5 mg, Sugar 9.1 g
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
CRISPY SALMON WITH MUSHROOM ORZO AND RED WINE SAUCE
Steps:
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
- Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
- Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
- Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
- Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE
Categories Fish
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. In a large ovenproof skillet, heat the oil until shimmering. Add the salmon skin side down and season with salt and pepper. Cook over high heat until the skin is lightly browned, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 10 minutes, until it is cooked through and the skin is very crisp. 2. Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot, garlic and thyme and season with salt and pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Add the wine and broth and simmer until the liquid is nearly evaporated, about 5 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter. 3. Transfer the salmon to plates, skin side up. Serve with the mushrooms.
SALMON CHAMBORD (SALMON IN RED-WINE SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 12
Steps:
- Remove the skin from the salmon fillet. Set the skin aside. Cut the skinless fillet into four pieces of equal size. Set aside.
- Melt one tablespoon of the butter in a saucepan and add the shallots, carrots and garlic. Cook briefly, stirring. Add the thyme sprigs, bay leaf and reserved salmon skin. Cook, stirring, about three minutes and sprinkle with arrowroot. Stir to blend and add the wine. Bring to the simmer and cook over low heat about 15 minutes.
- Line a bowl with a sieve and pour the sauce into the sieve. Press with a spatula or the back of a large spoon to extract as much liquid as possible from the solids. There should be about three-quarters of a cup. Discard the solids.
- Heat one tablespoon of butter in a skillet, preferably of the nonstick variety, large enough to hold the salmon pieces in one layer. Sprinkle the salmon pieces with salt and pepper and add them to the skillet. Cook two to three minutes (the cooking time will depend on the thickness of the fish pieces) and turn. Cook two to three minutes on the second side. Sprinkle with the marc de bourgogne and pour the strained red-wine sauce over the fish. Turn the pieces in the sauce and transfer the pieces to a warm platter. Swirl the remaining two tablespoons of butter into the sauce and pour it over the fish.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 34 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 13 grams, Sodium 679 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED SALMON WITH POTATOES AND MUSHROOMS
Make and share this Roasted Salmon With Potatoes and Mushrooms recipe from Food.com.
Provided by timetobuildcookbook
Categories Potato
Time 1h
Yield 4 salmon pieces when cut, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
- Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until salmon is opaque throughout, the mushrooms are tender, adn teh potatoes are golden brown, 12 to 15 minutes.
- Meanwhile, in a bowl, whis the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over salmon and vegetables before serving.
Nutrition Facts : Calories 357.7, Fat 15.5, SaturatedFat 2.3, Cholesterol 73.9, Sodium 148.4, Carbohydrate 21.9, Fiber 2.7, Sugar 3.7, Protein 32.5
SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET
Categories Wine Fish Ginger Roast Dinner Seafood Salmon Red Wine Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 225°F.
- Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
- Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
- Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
- Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.
More about "roasted salmon with oyster mushrooms in red wine recipes"
SLOW-BAKED SALMON WITH RED WINE AND HONEY
From deliciousliving.com
9 QUICK AND EASY SALMON MUSHROOM RECIPES FOR YOUR …
From positivehealthwellness.com
ROAST KING OYSTER MUSHROOMS WITH WINE SAUCE RECIPE
From sbs.com.au
SALMON POACHED IN RED WINE WITH MUSHROOMS AND …
From goodfood.com.au
SALMON WITH OYSTER MUSHROOMS AND PEPPERS RECIPE
From foodandwine.com
SALMON WITH MUSHROOMS AND RED WINE PAIRINGS
From cookingchatfood.com
RED WINE–POACHED SALMON RECIPE
From goodhousekeeping.com
BRAISED SALMON IN RED WINE RECIPE | JAMES BEARD …
From jamesbeard.org
CRISPY OVEN ROASTED OYSTER MUSHROOMS RECIPE - GIVE …
From giverecipe.com
ROASTED SALMON WITH POTATOES AND MUSHROOMS - SALU …
From salu-salo.com
10 BEST BAKED SALMON WITH OYSTER SAUCE RECIPES
From yummly.com
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE …
From foodandwine.com
5/5 Total Time 35 minsServings 4
ROASTED SALMON WITH WILD MUSHROOMS & CHENIN BLANC SAUCE
From thewinesociety.com
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE
From fooddiez.com
10 BEST BAKED SALMON WITH OYSTER SAUCE RECIPES | YUMMLY
From yummly.co.uk
RED CURRY SALMON WITH OYSTER MUSHROOMS | BCLIQUOR
From bcliquorstores.com
OYSTER MUSHROOMS IN RED WINE AND CREAM SAUCE - MEPKIN ABBEY
From mepkinabbey.org
ROASTED OYSTER MUSHROOMS - GASTROPLANT
From gastroplant.com
FOOD & WINE ROASTED SALMON WITH OYSTER MUSHROOMS IN RED …
From ketofoodist.com
PAN-ROASTED SALMON WITH OYSTER MUSHROOMS - YOUTUBE
From youtube.com
PHYLLO-WRAPPED SALMON WITH ROASTED MUSHROOM CASSEROLE AND RED …
From today.com
SALMON WELLINGTON WITH OYSTER MUSHROOMS | RECIPE | KITCHEN STORIES
From kitchenstories.com
ROASTED SALMON WITH MUSHROOMS AND ORANGE | RICARDO
From ricardocuisine.com
SALMON BURGERS WITH OYSTER MUSHROOMS4 | METRO
From metro.ca
FRENCH ROASTED SALMON WITH RED WINE DRIZZLE | LUCY WAVERMAN'S …
From lucywaverman.com
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE RECIPE
From pinterest.ca
ROASTED MUSHROOMS WITH RED WINE BUTTER - WINE BUTLER
From winebutler.ca
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE …
From pinterest.com
ROASTED OYSTER MUSHROOMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED SALMON RED WINE RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
FOOD & WINE ROASTED SALMON WITH OYSTER MUSHROOMS IN RED …
From ketofoodist.com
ROASTED SALMON WITH POTATOES AND MUSHROOMS | BEYOND DIET …
From beyonddiet.com
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE RECIPE | EAT …
From eatyourbooks.com
OVEN-BAKED SALMON AND MUSHROOMS - KIKKOMAN RECIPES
From kikkoman.eu
ROASTED GOLDEN BEETS WITH CRISP SAUTéED OYSTER MUSHROOMS AND …
From highgroundorganics.com
ROASTED SALMON WITH OYSTER MUSHROOMS IN RED WINE RECIPE
From pinterest.co.uk
You'll also love