Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh chives
- 1 tbsp chopped capers
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
Special equipment needed:
- Large skillet
- Whisk
- Mixing bowl
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 and cook for 3-4 minutes per side, or until cooked through.
4. Remove the salmon from the skillet and transfer to a plate.
5. Add the white wine and chicken broth to the skillet and bring to a boil.
6. Reduce the heat to low and simmer for 5 minutes, or until the sauce has reduced by half.
7. In a mixing bowl, whisk together the parsley, tarragon, chives, capers, Dijon mustard, red wine vinegar, and extra-virgin olive oil.
8. Pour the herb mixture into the skillet with the reduced sauce and whisk to combine.
9. Simmer for 1-2 minutes, or until the sauce has thickened slightly.
10. Pour the sauce over the salmon fillets and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Salmon fillets should be cooked to an internal temperature of 145°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 460
- Fat: 34g
- Protein: 28g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Sodium: 420mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- White wine can be substituted with chicken or vegetable broth.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add diced tomatoes or roasted red peppers to the sauce for a pop of color and flavor.
- Substitute the salmon with grilled chicken or shrimp.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before seasoning to ensure a crispy crust.
- Use a non-stick skillet to prevent the salmon from sticking to the pan.
- To make the sauce ahead of time, whisk together the herb mixture and store in the refrigerator until ready to use.
Storage instructions:
- Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the salmon and sauce in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the salmon and sauce on a bed of steamed vegetables or rice for a complete meal.
- Garnish with additional fresh herbs or lemon wedges for added flavor and presentation.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables, such as broccoli or asparagus
- Roasted potatoes or sweet potatoes
- Rice pilaf or quinoa salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
- If the salmon is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Ravigote is a classic French sauce made with herbs, capers, and mustard. It is typically served with fish or seafood.
Flavor profiles:
- This dish has a light and fresh flavor, with the salmon being the star of the show. The sauce adds a tangy and herbaceous note to complement the fish.
Serving suggestions:
- Serve this dish for a special occasion or dinner party, as it is elegant and flavorful.
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Region: French