Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 tbsp flour
- 1 cup chicken broth
- 1/4 cup red wine
- 1 tbsp red wine vinegar
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 cup heavy cream
Special equipment needed:
- Large skillet
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Season the salmon fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the salmon fillets to the skillet, skin side down. Cook for 4-5 minutes until the skin is crispy and golden brown.
4. Flip the salmon fillets and cook for an additional 2-3 minutes until the flesh is cooked through.
5. Remove the salmon fillets from the skillet and set aside on a plate.
6. In the same skillet, melt the butter over medium heat.
7. Add the shallot and garlic to the skillet and sauté for 1-2 minutes until softened.
8. Sprinkle the flour over the shallot and garlic and whisk to combine.
9. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
10. Add the red wine, red wine vinegar, tomato paste, thyme, and bay leaf to the skillet. Stir to combine.
11. Bring the sauce to a simmer and cook for 5-7 minutes until it has thickened.
12. Remove the bay leaf from the sauce and stir in the heavy cream.
13. Season the sauce with salt and pepper to taste.
14. Spoon the sauce over the salmon fillets and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Salmon fillets should be cooked over medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 365
- Fat: 22g
- Carbohydrates: 5g
- Protein: 33g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or fish stock.
- Red wine can be substituted with white wine or sherry.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Substitute the salmon fillets with another type of fish, such as trout or halibut.
- Add chopped fresh herbs, such as parsley or chives, to the sauce for extra flavor.
- Serve the salmon fillets over a bed of sautéed spinach or roasted vegetables.
Tips and tricks:
- Make sure the skillet is hot before adding the salmon fillets to ensure a crispy skin.
- Use a whisk to prevent lumps from forming in the sauce.
- Remove the bay leaf from the sauce before serving to prevent anyone from accidentally eating it.
Storage instructions:
- Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salmon and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of rice or mashed potatoes.
- Garnish the salmon fillets with chopped fresh herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
- Lemon wedges
Pairings:
- Serve the salmon fillets with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Sautéed spinach
- Mashed potatoes
Troubleshooting advice:
- If the skin of the salmon fillets sticks to the skillet, gently loosen it with a spatula before flipping.
Food safety advice:
- Make sure the salmon fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Sauce poivrade is a classic French sauce made with red wine, vinegar, and peppercorns.
Flavor profiles:
- The salmon fillets are crispy and savory, while the sauce poivrade is tangy and slightly sweet.
Serving suggestions:
- Serve the salmon fillets with a glass of red wine for a complete meal.
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Taste: Savory, Tangy, Spicy, Herbaceous, Umami