Seafood > Salmon

Salmon Fillets with Cumberland Sauce Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup red currant jelly
- 1/4 cup red wine vinegar
- 1/4 cup orange juice
- 1/4 cup port wine
- 1/4 cup beef broth
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dry mustard
- 1/4 teaspoon grated orange zest
- 1 tablespoon cornstarch
- 1 tablespoon water

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 and cook for 3-4 minutes on each side, or until cooked through.
4. Remove the salmon fillets from the skillet and set aside on a plate.
5. In the same skillet, whisk together the red currant jelly, red wine vinegar, orange juice, port wine, beef broth, ginger, cinnamon, cloves, and orange zest.
6. Bring the sauce to a boil and then reduce the heat to low.
7. In a small bowl, whisk together the cornstarch and water until smooth.
8. Add the cornstarch mixture to the sauce and whisk until the sauce thickens, about 1-2 minutes.
9. Serve the salmon fillets with the Cumberland sauce on top.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Salmon fillets should be cooked to an internal temperature of 145°F.
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 395
- Fat: 14g
- Carbohydrates: 29g
- Protein: 35g
- Sodium: 236mg
- Sugar: 24g

Substitutions for ingredients:
- Red currant jelly can be substituted with any other fruit jelly or jam.
- Port wine can be substituted with red wine or sherry.
- Beef broth can be substituted with chicken or vegetable broth.

Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the Cumberland sauce for extra flavor.
- Use a different type of fish, such as trout or cod, instead of salmon.

Tips and tricks:
- Make sure to season the salmon fillets well with salt and pepper before cooking.
- Don't overcook the salmon fillets, as they can become dry and tough.
- Whisk the Cumberland sauce constantly while it's cooking to prevent lumps from forming.

Storage instructions:
- Store any leftover salmon fillets and Cumberland sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the salmon fillets in the microwave or oven until warmed through.
- Reheat the Cumberland sauce in a small saucepan over low heat, whisking constantly, until warmed through.

Presentation ideas:
- Serve the salmon fillets on a bed of steamed vegetables, such as asparagus or green beans.
- Garnish the dish with fresh herbs, such as parsley or chives.

Pairings:
- Serve the salmon fillets with a side of roasted potatoes or rice.
- Pair the dish with a glass of red wine, such as Pinot Noir or Merlot.

Suggested side dishes:
- Roasted potatoes
- Rice pilaf
- Steamed vegetables

Troubleshooting advice:
- If the Cumberland sauce is too thick, add a little more beef broth or water to thin it out.
- If the salmon fillets are sticking to the skillet, make sure the skillet is well-oiled before adding the fillets.

Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover salmon fillets and Cumberland sauce in separate airtight containers in the refrigerator for up to 3 days.

Food history:
- Cumberland sauce is a traditional British sauce made with red currant jelly, port wine, and spices. It's often served with game meats, such as venison or pheasant.

Flavor profiles:
- The salmon fillets are savory and slightly salty, while the Cumberland sauce is sweet and tangy with a hint of spice.

Serving suggestions:
- Serve the salmon fillets with a side of roasted potatoes and steamed vegetables for a complete meal.

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Taste: Tangy, Savory, Creamy, Zesty, Herbal, Salty