Salmon Steaks With Wine Sauce Recipes

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.

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
• Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Steps:

• Thaw salmon steaks, if frozen.
• Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
• Add cooking oil to the browning dish; swirl to coat the dish.
• Place fresh or thawed salmon steaks in the browning dish.
• Micro-cook, covered, on 100% power for 30 seconds.
• Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork.
• Let the salmon steaks stand, covered, while preparing the wine sauce.
• For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted.
• Stir in the cornstarch and white pepper.
• Stir in light cream.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute.
• Stir HALF the hot cream mixture into the beaten egg yolk.
• Return all to the 4-cup measure.
• Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds.
• Stir till mixture is smooth.
• Stir in dry white wine.
• Transfer the salmon steaks to a serving platter.
• Spoon the wine sauce atop.
• Garnish with seedless green grapes, if desired.

Steps:

• Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
• Preheat broiler. Line rack of a broiler pan with foil.
• Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
• Top each steak with 1 to 2 tablespoons red-wine butter.