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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Planked Salmon with Pinot Noir-Berry Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Planked Salmon with Pinot Noir-Berry Sauce Empty Planked Salmon with Pinot Noir-Berry Sauce

    Post by Lobo Sat 23 Jan 2016, 10:16 pm

    Planked Salmon with Pinot Noir-Berry Sauce Img98l
    Planked Salmon with Pinot Noir-Berry Sauce
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    This recipe features a reduction sauce for the salmon. A quick and delicious finish for fish, poultry or meat, reduction sauces often start with shallots and other aromatics simmered in wine. The wine is reduced significantly, then demi-glace is added for richness. The sauce is strained, more aromatics are added and then butter is whisked in to finish the sauce. Serve the salmon with our Grilled Green Beans and Mushrooms.






    • 150

    Ingredients:


    • 1 cup Pinot Noir
    • 1 small shallot, minced
    • 2 1/4 cups blackberries, roughly chopped
    • 2 Tbs. veal demi-glace
    • 8 Tbs. (1 stick) unsalted butter, cut into 16
        cubes
    • 1/4 tsp. salt, plus more, to taste
    • 2 tsp. sugar
    • 4 salmon fillets, each 8 oz., skin intact
    • 1/4 cup olive oil
    • Freshly ground pepper, to taste
    • Chopped fresh flat-leaf parsley for garnish

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    Directions:

    Soak a cedar plank in water for 2 to 4 hours.

    In a small pot over medium heat, combine the wine, shallot and 1 1/2 cups of the blackberries. Simmer, stirring occasionally, until most of the liquid has evaporated, 15 to 20 minutes. Press the berry mixture through a fine-mesh sieve into a bowl and return the liquid to the pot. Set over low heat and whisk in the demi-glace, then slowly add the butter, whisking continuously until incorporated into the sauce. Stir in the 1/4 tsp. salt, the sugar and the remaining 3/4 cup blackberries. Cook, stirring occasionally, until the berries soften, 5 to 7 minutes. Pour the sauce into a small bowl and set over but not touching simmering water in a saucepan; keep the sauce warm.

    Prepare a medium fire in a grill. Have a spray bottle of water ready to extinguish flare-ups. Brush the salmon on both sides with the olive oil and season with salt and pepper.

    Place the plank on the grill and close the lid. Heat until the plank begins to smoke and crackle. Place the salmon, skin side down, on the plank. Close the lid and grill until the salmon is cooked through, 10 to 12 minutes.

    Transfer the plank with the salmon to a heatproof platter, or carefully transfer the salmon directly to a warmed platter. Spoon the berry sauce over the salmon and garnish with parsley. Serves 4.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 3:21 am