Best Roasted Salmon Steaks With Pinot Noir Recipes

ROAST SALMON STEAKS WITH PINOT NOIR SYRUP RECIPE:

Steps:

• Prepare Pinot Noir Syrup: Cook sugar over medium heat in heavy-bottomed non-stick saucepan. Do not stir (shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Remove the pan from the heat and slowly add the wine, stirring with a whisk until the caramelized sugar has dissolved; add the sprig of rosemary. Return to high heat, cook, stirring occasionally, approximately 10 to 15 minutes or until the sauce becomes a syrup and reduces to approximately 1/2 cup. When sauce is reduced, stir in balsamic vinegar and butter; turn heat to medium-low. Cook until butter melts. Season to taste with salt and pepper and remove rosemary sprig.
• Preheat oven to 450 degrees F.
• Baking the Salmon: Heat a heavy, oven-proof skillet (I use my cast-iron pan) over medium-high heat until it begins to smoke, add just enough oil to make a light film.
• Season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute.
• Flip the salmon over and put the skillet in the oven. Roast for approximately 4 to 6 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.
• Carefully remove salmon from pan and transfer onto individual serving plates. Spoon Pinot Noir Sauce over salmon and serve with chopped rosemary.
• Approximately cooking times for salmon:
• 1/4 to 1/3-inch - 3 to 4 minutes
• 1/2 to 3/4-inch - 4 to 6 minutes
• 1 to 1 1/2-inch - 8 to 12 minutes
• Makes 4 servings.

ROAST SALMON STEAKS WITH PINOT NOIR SYRUP

Steps:

• Preheat the oven to 450°F. Put the sugar in a heavy saucepan, preferably nonstick and with rounded sides, and turn the heat to medium. Cook, without stirring (just shake the pan occasionally to redistribute the sugar) until the sugar liquefies and begins to turn brown, about 10 minutes. Turn off the heat and carefully add the wine. Turn the heat to high and cook, stirring, until the caramel dissolves again. Then add the rosemary sprig and reduce over high heat, stirring occasionally, until the mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
• Heat a nonstick ovenproof skillet over high heat until it begins to smoke. Season the salmon on both sides with salt and pepper, then put it in the pan; immediately put the pan in the oven. Cook for 3 minutes, then turn the salmon and cook for another 3 minutes. Check to see that the salmon is medium-rare or thereabouts (it should be) and remove it and keep it warm, or cook for another minute or two if you like.
• When the sauce is reduced, stir in the balsamic vinegar and butter and turn the heat to medium-low. Cook until the butter melts, add some salt and pepper, and remove the rosemary sprig. Taste and adjust the seasoning, then serve over the fish, garnished with the chopped rosemary.