This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 2 | Serving size: 4 ounces salmon with sauce
Cooking time: 60 minutes
This recipe can easily be multiplied and makes great leftovers.
|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 tsp||unsalted butter|
|2 - 4 ounce||salmon filets|
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.
Serving size: 4 ounces salmon with sauce and shallots
|Calories 409||Calories from Fat 144|
|% Daily Value|
|Total Fat 116g|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 29g||22%|
|Dietary Fiber 4g||16%|
|Vitamin A 12%||Vitamin C 14%|
|Calcium 7%||Iron 13%|
|Vitamin K 6mcg||Potassium 852mg|