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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!" -Julia Child

The refrigerator light goes on...

This sauce is one of my favorites and is a variation of one that a chef friend of mine created that uses red wine and is served over beef. The key is roasting the shallots first until they are caramelized on the outside, then adding the sauce to thicken and reduce while finishing the shallots. You can use this on the salmon but it is also great over roasted pork tenderloin.

 
 

Seared Salmon with Roasted Shallot Sauce



Servings: 2 | Serving size: 4 ounces salmon with sauce

Cooking time: 60 minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with Balsamic Lacquered Eggplant or Roasted Cauliflower or Roasted Cauliflower - Low Sodium Version or Roasted Parsnips and Carrots

and

Brown Rice or Mashed Yams or Plain Mashed Potatoes | Plain Mashed Potatoes - Low Sodium Version

3 tsp. olive oil (divided)
6 large shallots (peeled, left whole)
1 Tbsp. peach or apricot preserves
1/2 cup white wine
2 tsp. Dijon mustard
1/8 tsp. salt
1 tsp unsalted butter
2 - 4 ounce salmon filets

Seared Salmon with Roasted Shallot Sauce recipe from Dr. Gourmet

Place a small sauté pan in the oven and preheat to 375° F.

When the oven is hot, add 1 teaspoon of the olive oil to the pan and add the shallots.

Roast for 25 minutes. Toss occasionally.

While the shallots are roasting, place the peach preserves, white wine, mustard, and salt in a small mixing bowl and whisk until smooth.

After the shallots have roasted for 25 minutes, add the white wine mixture to the pan and stir gently.

Return the pan to the oven and let the shallots and sauce simmer for 20 minutes.

While the sauce is cooking, add a large skillet to the oven to preheat.

After 10 minutes of preheating, add the remaining 2 teaspoons of olive oil to the pan and swirl to coat well.

Add the salmon filets to the pan and roast on one side for about 5 minutes. Turn the filets over and return to the oven, roasting for an additional 3-5 minutes.

Remove the sauce from the oven and add the butter. Swirl gently until the butter has melted and is blended.

Serve the roasted salmon topped with the shallots and sauce.

Nutrition Facts

Serving size = 4 ounces salmon with sauce and shallots

Servings = 2

.

Amount Per Serving

Calories 409 Calories from Fat 144
  % Daily Value
Total Fat 116g
    Saturated Fat 3g 14%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 66mg 22%
Sodium 352mg 15%
Total Carbohydrates 29g 22%
    Dietary Fiber 4g 16%
    Sugars 15g
Protein 28g
Vitamin A 12% Vitamin C 14%
Calcium 7% Iron 13%
Vitamin K 6mcg Potassium 852mg
Magnesium 69mg