Best Wild Bc Salmon Packets With Pinot Noirred Pepper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED PEPPER SAUCE



Red Pepper Sauce image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 3

4 red bell peppers, seeded, deribbed and chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.

SEARED SALMON, CARROT TORTELLINI, RED PEPPER-CUMIN SAUCE



Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 28

1/2 cup black peppercorns
1/2 cup coriander seed
1/2 cup fresh dill, finely chopped
2 3/4 cups sea salt
1 cup plus 2 tablespoons sugar
1 side salmon, filleted (about 36 ounces)
Oil, for sauteing
Butter, for sauteing
Carrot Tortellini, recipe follows
Red Pepper-Cumin Sauce, recipe follows
19 ounces organic carrots
7 ounces browned butter, hot
Kosher salt
Freshly ground black pepper
Ground cumin
18 ounces soft wheat flour (recommended: Delverde "00" soft wheat flour)
1 pinch kosher salt
11 ounces egg yolks
1 whole egg
2 teaspoons olive oil
7 ounces shallots, thinly sliced
2 red peppers, peeled seeded, and chopped
1 tablespoon butter
1 pinch ground cumin
Kosher salt and freshly ground black pepper
3.5 ounces sherry vinegar
11 ounces white wine
1 quart veal stock

Steps:

  • Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill, salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour.
  • Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces.
  • Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.
  • Preheat oven to 200 degrees F.
  • Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag.
  • Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.
  • Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.
  • To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.
  • In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.

WILD SALMON WITH PEPPER SAUCE RECIPE BY TASTY



Wild Salmon With Pepper Sauce Recipe by Tasty image

Here's what you need: salmon fillet, garlic, lemon juice, olive oil, oregano, saffron, salt, pepper, red bell pepper, garlic, fresh mint, olive oil, lemon juice, ground cumin, caraway seed, red chili flakes, pepper, salt

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 lb salmon fillet, center-cut
½ clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon oregano
1 pinch saffron
salt, to taste
pepper, to taste
½ cup red bell pepper, diced
1 teaspoon garlic, pureeed
1 tablespoon fresh mint, chopped
1 tablespoon olive oil
½ teaspoon lemon juice
½ teaspoon ground cumin
½ teaspoon caraway seed
1 teaspoon red chili flakes
pepper, to taste
salt, to taste

Steps:

  • Add the salmon, garlic clove, lemon juice, olive oil, oregano, saffron, salt, and pepper to a large bowl and stir until the salmon is well coated.
  • Marinate for at least 20 minutes, and up to 24 hours.
  • Add the bell pepper, garlic, mint, olive oil, lemon juice, cumin, caraway, pepper, chile flakes and salt to a blender or food processor and blend until well combined.
  • Heat a pan over high heat with a drizzle olive oil. Once the oil is glistening, add the salmon. Cook for 2 minutes.
  • Gently flip the salmon over and turn off the heat. Put the lid on the pan and let it continue to cook for 5 minutes.
  • Serve salmon with harissa.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 6 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams

FILLET OF SALMON WITH PINOT NOIR SAUCE



Fillet of Salmon With Pinot Noir Sauce image

Make and share this Fillet of Salmon With Pinot Noir Sauce recipe from Food.com.

Provided by That Napa Chicken R

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups pinot noir wine
1 medium tomatoes, peeled, seeded, and chopped
3 tablespoons balsamic vinegar
1 shallot, minced
1 garlic clove, minced
1 cup chicken stock
3 tablespoons butter, cut into 1/2-inch dice
1 1/2 lbs salmon fillets, cut into 4 portions
1 tablespoon olive oil
kosher salt
fresh ground pepper

Steps:

  • Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
  • Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
  • Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
  • Add the salmon and cook until browned on both sides, about 6 minutes per side.
  • Transfer to a serving dish and top with the Pinot Noir sauce.

Nutrition Facts : Calories 433.5, Fat 18.7, SaturatedFat 7.1, Cholesterol 113.4, Sodium 263.7, Carbohydrate 7.1, Fiber 0.4, Sugar 1.8, Protein 36.1

SCALLOP PHYLLO PIZZA WITH PINOT NOIR SAUCE



Scallop Phyllo Pizza With Pinot Noir Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

15 phyllo sheets, room temperature
16 ounces butter, melted
Salt and white pepper
24 (U-10) scallops
Olive oil, to saute
12 to 14 Peruvian purple potatoes, cut in 2-inch slices
10 ounces leeks
8 ounces tomato, seeded and small diced
8 chervil sprigs
Pinot Noir Sauce, recipe follows
8 ounces butter, (2 sticks)
3 ounces shallots, minced
2 cups Pinot Noir
1 bay leaf
Whole peppercorns
1 cup heavy cream
Sea salt
1 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay out a sheet of phyllo on a flat work surface and brush it with melted butter and sprinkle with salt and white pepper. Repeat until you have 15 layers of phyllo. Cut into 2 (6-inch) circles.
  • Lay phyllo out on parchment paper or lightly oiled cookie pan. Bake until golden, about 10 minutes. Remove from oven.
  • Clean scallops by pulling off attaching side muscle. Pat dry with a clean towel. Heat a large heavy-duty saute pan over high heat. Add olive oil and heat almost to the smoke point. Season scallops with salt and pepper. Sear on both sides until golden brown, about 30 seconds on each side. Remove from the pan, set aside and keep warm.
  • Bring the potatoes to a boil in salted water. Boil until fork tender, about 20 minutes. Drain, cool, peel, and slice across so that they are approximately the same thickness as the scallops. Set aside.
  • Cut leek in half lengthwise, clean, remove core, and cut into 1/4-inch dice. In a small saute pan, saute the leek and tomato in a little olive oil, just until the leeks begin to soften. Set aside.
  • Preheat the oven to 375 degrees F.
  • Alternate, the scallops and potatoes around the perimeter of phyllo disks. Place in the oven and cook just until the scallops are cooked, about 3 to 5 minutes. Remove from the oven and top with the sauteed leek and tomatoes. Drizzle with the Pinot Noir sauce on the outside. Garnish with chervil. Serve immediately.
  • In a heavy bottom saucepot melt the butter and add shallots. Saute until the shallots are tender. Add the Pinot Noir, bay leaf, and whole peppercorns and reduce by 3/4. Add the heavy cream and reduce by half. Strain and finish with salt and the lemon juice.
  • This sauce will not reconstitute after refrigeration.

PINOT NOIR, CHANTERELLE, AND FRESH TRUFFLE SAUCE



Pinot Noir, Chanterelle, and Fresh Truffle Sauce image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 shallot, finely minced
1 clove garlic, finely minced
8 ounces Chanterelle mushrooms
4 ounces Pinot Noir
8 ounces demi-glace
Salt and pepper, to taste
1/2 ounce fresh black truffle

Steps:

  • Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency and correct the seasoning with salt and pepper. Garnish with shaved truffle.

Related Topics