Salmon is one of my favorites because it is so meaty, filling, and good for you. Salmon is loaded with omega 3s which are fatty acids known for benefiting your overall health such as heart health, cholesterol levels, metabolism, brain function, and physical appearance. Whether you are concerned about your daily intake of Omega 3s or not, you will love this scrumptious salmon recipe.
I was introduced to this recipe in culinary school and have fallen in love with it because the beautiful red wine sauce which accompanies the salmon looks and tastes divine. I was quite pleased with my myself after I cooked this salmon dish because even my Chef said that my sauce looked “sexy.” That’s another thing about food- people want to eat and pay for food that looks attractive. Even though something may taste great, if it looks like a big pile of you know what, it can be a turn off. This is a perfect recipe for you to prepare for a loved one because it looks like a big plate of love!
For this recipe you will need:
Cold butter, cubed
2 oz. red wine
2 oz. white wine
Fresh Italian Parsley, chopped finely
Salt and Pepper
Depending on how many salmon filets you are preparing, use the best size sauté pan which will fit 2 filets at one time. Season the salmon with salt and pepper and place show side down (meat side- not skin side) in the hot canola oil. The temperature should be at a moderately high heat. Sear for 4-5 minutes and flip the salmon filet over once it has developed a nicely browned crust. I highly recommended using a fish spatula for flipping the salmon because tongs or a regular spatula will most likely break the fish. Before pulling the salmon off of the heat, you want to feel for a nice firmness but not too firm – there’s nothing worse than dried out salmon. Set the salmon aside in a pilot lit oven to keep warm.
For the sauce, sauté the shallot in a small amount of butter in a small saute pan over medium heat. Then, deglaze with the red and white wine- the wine may cause the pan to flame up for a second so I recommend adding the wine off of the heat. Reduce the wine mixture to 1 oz- should look like a teaspoon or so of liquid in the pan. Mount the sauce with lots of cold, cubed butter off of the heat. If you mount the butter while on the high heat, this will cause your butter to break and look oily. If this does happen, a Tablespoon or so of water will repair the consistency of the sauce. Strain the sauce into another sauté pan to remove the shallots and season with salt and pepper to taste and garnish with the chopped parsley. I accompanied my salmon with sautéed spinach, bacon bits, pine nuts and golden raisins.
Pour the sauce on the plate first and place the salmon on top. Super easy and looks absolutely amazing! I hope you love it.