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Pan Roasted Salmon with a Shanghai Red Sauce
• 1 tbsp. plus 1 tsp. canola oil • 2 tbsp. plus 1 cup water • 1 tbsp. canola oil • 1 cup chopped onions • 4 cloves minced garlic • 2 tbsp. minced ginger • 2 cups dry red wine • 2/3 cup Chinese rice wine (or use dry Sherry) • 1/2 cup low sodium soy sauce • 2 tbsp. dark soy sauce (this can be purchased in Chinese markets, use regular soy sauce if dark soy sauce is not available) • 6 tbsp. brown sugar • 1/4 cup black Chinese vinegar(balsamic vingear also works) • 1/4 tsp. Asian chili sauce • 20 broccoli florets (about 8 oz.) • 4 6 oz. pieces of Salmon • Chopped chives for garnish Put the mushroom in a small oven proof dish, cover with 1 tsp. of the oil and 2 tbsp. of water and place in a preheated oven at 350 degrees for twenty five minutes. Remove from the oven and set aside. Meanwhile, heat a tbsp. of the oil and saute the onion for about three minutes, add the garlic and ginger and continue to saute for another few minutes until the onion is soft, be sure not to burn the garlic. Add the red wine, 1 cup of water, sherry, soy sauces, sugar, vinegar, and chili sauce and simmer for about twenty five minutes until the sauce is reduced by half, and set aside. Place the broccoli florets in boiling water for one minute, remove, put in ice water, and set aside. On a stop top grill prepared with cooking spray, place the salmon skin side up and cook for three minutes. It should be nicely marked. Place the reheated red wine sauce in a large oven proof skillet, add the salmon, and place in a preheated at 350 degrees oven for about seven minutes. To serve, place five of the broccoli florets around the perimeter of a large wide flat serving bowl. Place a piece of grilled salmon in the center of each bowl, then spoon in one quarter cup of the wine sauce and the mushrooms around each piece of salmon. Garnish the salmon with the chopped chives. We make the salmon red wine friendly by initially grilling it (adding a smoky touch), then braising it quickly in a red wine reduction and adding oven roasted mushrooms, which add a touch of meatiness and definitely send this into red wine territory. The reduced wine and the acidity of the vinegar help to cut through the richness of the salmon. Salmon is delicate, if you cooked it all the way through on the stove top grill you might burn it on the outside, finishing it off in the oven guarantees a nice crisp exterior with a moist and succulent interior. A Nero d’Avola or California Pinot Noir would go great with this dish. Makes 4 servings « Back |
