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Grilled Salmon with Merlot Pan Sauce

  • 4servings
  • 40minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (8-ounce) wild salmon fillets

  2. Salt and freshly ground pepper

  3. Essence, recipe follows

  4. 3 tablespoons olive oil, divided

  5. 1 teaspoon chopped shallots

  6. 2 teaspoons chopped garlic

  7. 1/2 teaspoon chopped thyme leaves

  8. 1 teaspoon chopped tarragon leaves

  9. 1 tablespoon unsalted butter

  10. 2 cups Merlot

  11. 1 cup chicken stock

  12. 1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried oregano

  20. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Season salmon with salt, pepper and Essence. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.

  2. Combine all ingredients thoroughly.

  3. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

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