Petitchef

Pan fried salmon steak with red wine sauce

Main Dish
3 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 3
3 pieces salmon fillet rubbed with

1/2 tablespoon of ground black pepper

pinch of sea salt

1 tablespoon olive oil


Side:

6 king oysters- wash and drain dry - cut into slices


Red Wine Sauce :

1/2 cup chicken stock

1/2 cup red wine ( dry)

1 tablespoon of balsamic vinegar

2 shallots - minced

1 teaspoon of Dijon mustard

3 tablespoons of butter

1 sprig of thyme leavessalt and pepper to taste

1 teaspoon of olive oil

Preparation

  • Pan fried the seasoned salmon steaks with olive oil till just cooked under medium heat in a non stick pan.
  • Dish up the fish steaks and with the remaining oil, sautee the mushrooms slices.
  • Sprinkle with pepper and sea salt to taste. Dish up and serve as a side for the salmon.
  • Red Wine Sauce :
    Add 1 teaspoon olive oil to a non stick sauce pan, under low heat , saute minced shallots till transparents. Do not burn the shallots. Crank your burner to high heat and add 1/2 cup each of stock and red wine. Allow the mixture to reach a strong boil. Reduce the sauce down by about 50 percent by allowing it to boil awhile. Bring the heat down to medium or medium low. Pour in 1 tbsp of balsamic vinegar Add 1 teaspoon of Dijon mustard. At this point, it is all about consistency. Continue cooking until the sauce has reached the level of thickness you prefer. Turn off the heat and add 3 tablepsoons of butter. You may find it easier to stir in the butter if you have divided it into small pieces, rather than dropping in entire pats. You can also melt the butter ahead of time in the microwave, if you so choose. Finish it off by adding pepper, salt and about 1 teaspoon of finely chopped thyme leaves. Sauce your meat and serve right away.

Photos

Pan Fried Salmon Steak With Red Wine Sauce, photo 1Pan Fried Salmon Steak With Red Wine Sauce, photo 2Pan Fried Salmon Steak With Red Wine Sauce, photo 3




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