Best Pan Seared Salmon Over Red Cabbage And Onions With Merlot Gastrique Recipes

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ROASTED SALMON, RED CABBAGE, AND NEW POTATOES



Roasted Salmon, Red Cabbage, and New Potatoes image

The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

4 cups shredded red cabbage (from half a small head)
10 halved new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon, plus fresh juice

Steps:

  • Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

PAN-SEARED SALMON WITH DILL SAUCE



Pan-Seared Salmon with Dill Sauce image

This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
4 salmon fillets (6 ounces each)
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 cup reduced-fat plain yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup finely chopped cucumber
1 teaspoon snipped fresh dill

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges

PAN SEARED SALMON FILLETS



Pan Seared Salmon Fillets image

Provided by Martha Stewart

Number Of Ingredients 4

2 teaspoons olive oil
2 (7-ounce) salmon fillets, skin-on
Coarse salt
Caper-Lemon Butter, for serving

Steps:

  • Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately topped with a pat of butter.

RED CABBAGE AND ONIONS



Red Cabbage and Onions image

Categories     Onion     Side     Sauté     Spring     Thyme     Cabbage     Gourmet

Number Of Ingredients 6

1 teaspoon olive oil
1 1/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated
1/2 lb red onions, cut into 1-inch pieces and layers separated
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.

PAN-SEARED SALMON OVER RED CABBAGE AND ONIONS WITH MERLOT GASTRI



Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri image

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.

Provided by lazyme

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons sugar
4 tablespoons water
2 tablespoons balsamic vinegar
1/4 cup finely chopped shallot (2 oz)
1/2 cup merlot or 1/2 cup dry red wine
1 cup canned beef broth
1 teaspoon cornstarch
4 (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)
1 teaspoon olive oil
1 teaspoon olive oil
1 1/2 lbs red cabbage, cored, cut into 2-inch pieces, and layers separated
1/2 lb red onion, cut into 1-inch pieces and layers separated
2 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Red Cabbage and Onions:.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
  • Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
  • Make sauce:
  • Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
  • Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
  • Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
  • Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
  • Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
  • Season sauce with salt and pepper and keep warm, covered.
  • Cook salmon:
  • Pat salmon dry and season with salt and pepper.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
  • Turn over and saute until just cooked through, about 3 minutes more.
  • Serve salmon on top of red cabbage and onions with sauce spooned over.

Nutrition Facts : Calories 344, Fat 8.9, SaturatedFat 1.6, Cholesterol 64.5, Sodium 672.2, Carbohydrate 28.8, Fiber 4.6, Sugar 16.6, Protein 32.8

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