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Ingredientes
- 2 lb skin-on salmon fillet
- 2 tsp extra virgin olive oil to taste
- Â Â (see Bayou Blast recipe)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. dry red wine
- Â Â (preferably California Zinfandel)
- 1/2 c. red wine vinegar
- 1/2 c. chopped shallots
- 3 x fresh tarragon sprigs plus
- 4 x tarragon sprigs for garnish
- 1/2 tsp whole black peppercorns
- 6 ounce cool unsalted butter - (1 1/2 sticks) cut into pcs
- Â Â Red Wine Braised Endive (see recipe)
Direcciones
- Preheat the grill.
- Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin-side down, and cook to desired temperature.
- Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook till reduced to 1/4 c. in volume, about 15 min. Strain into a clean medium saucepan.
- Whisk in the butter, 1 Tbsp. at a time, adding each piece before the previous one has been completely incorporated. Continue till all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too warm and breaking. Season, to taste, with salt and pepper.
- Remove the salmon from the grill and cut the salmon into 4 pcs. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 323 | 82% |
| Total Fat 36.77g | 46% |
| Saturated Fat 22.16g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 12mg | 1% |
| Potassium 159mg | 5% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.39g | 0% |
| Protein 0.88g | 1% |
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