Best 3 Pinot Noir Poached Salmon Recipes
Dive into a culinary journey with our delectable Pinot Noir Poached Salmon, a symphony of flavors that will tantalize your taste buds. This exquisite dish showcases the perfect harmony between the rich, fruity notes of Pinot Noir wine and the tender, flaky texture of salmon. Accompanied by a medley of vibrant vegetables, this dish promises a feast for both the eyes and the palate.
In addition to the Pinot Noir Poached Salmon, our article presents a treasure trove of equally enticing recipes that will elevate your culinary repertoire. Discover the delightful simplicity of our Air Fryer Garlic Butter Salmon, where the succulent fish is infused with the aromatic essence of garlic and butter. Indulge in the zesty flavors of our Lemon Butter Salmon, a classic dish that highlights the natural flavors of salmon with a bright and tangy twist. For a touch of Mediterranean flair, try our Baked Salmon with Lemon and Herbs, where the fish is roasted to perfection and infused with a medley of aromatic herbs. And for a unique and flavorful twist, our Miso Glazed Salmon offers a delightful balance of sweet and savory flavors, sure to leave a lasting impression.
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
POACHED SALMON
Steps:
- Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
- Serve with an arugula salad, lemon slices and olive oil drizzled on top.
FILLET OF SALMON WITH PINOT NOIR SAUCE
Make and share this Fillet of Salmon With Pinot Noir Sauce recipe from Food.com.
Provided by That Napa Chicken R
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
- Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
- Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
- Add the salmon and cook until browned on both sides, about 6 minutes per side.
- Transfer to a serving dish and top with the Pinot Noir sauce.
Nutrition Facts : Calories 433.5, Fat 18.7, SaturatedFat 7.1, Cholesterol 113.4, Sodium 263.7, Carbohydrate 7.1, Fiber 0.4, Sugar 1.8, Protein 36.1
Tips:
- Choose the right Pinot Noir: Opt for a light-bodied Pinot Noir with bright acidity and fruity flavors, such as cherry, raspberry, or strawberry.
- Don't overcrowd the pan: Ensure there's enough space for the salmon fillets to cook evenly without steaming.
- Baste the salmon: Use a spoon to baste the salmon fillets with the Pinot Noir poaching liquid throughout the cooking process, infusing them with flavor and keeping them moist.
- Don't overcook the salmon: Cook the salmon just until it's opaque and flakes easily with a fork. Overcooking will make it dry and tough.
- Serve immediately: Pinot Noir poached salmon is best served immediately, while it's still hot and flakey. Pair it with roasted vegetables, mashed potatoes, or a fresh salad.
Conclusion:
Pinot Noir poached salmon is an easy yet elegant dish that showcases the delicate flavors of both the salmon and the wine. By following these simple tips, you can create a restaurant-quality meal in the comfort of your own home. Impress your friends and family with this delicious and visually stunning dish that's perfect for any occasion.
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