Roasted Salmon Steaks With Pinot Noir Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Steps:

• In a small bowl, combine the first eight ingredients. Place salmon in a greased 15x10x1-in. baking pan. Spoon chipotle mixture over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Serve with lime wedges.

Steps:

• Preheat oven to 450 degrees. Place sugar in heavy-bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium. Cook without stirring (just shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes. Turn off heat, and carefully add wine. Turn heat to high, and cook, stirring, until caramel dissolves again. Add rosemary sprig, and cook over high heat, stirring occasionally, until mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
• As liquid reduces, heat a nonstick skillet over high heat until it begins to smoke. Season salmon on both sides with salt and pepper, then place in pan and immediately transfer to oven. Cook 3 minutes, then turn salmon and cook another 3 minutes. Remove salmon when medium-rare or thereabouts (or cook another minute or two if you like it more done), and keep warm.
• When sauce is reduced, stir in balsamic vinegar and butter and turn heat to medium-low. Cook until butter melts. Season with salt and pepper, and remove rosemary sprig. Taste and adjust seasoning, then serve over salmon, garnished with chopped rosemary.

Steps:

• For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;

Steps:

• Puree cilantro stems and next six ingredients in a blender or small food processor. Place in a resealable plastic bag with steak; seal bag and refrigerate for at least 1/2 hour or up to 24 hours.
• Grill steak over medium-high heat for 3 to 4 minutes on each side for medium rare; remove from grill and let cool.
• To prepare salad, cut steak into thin strips. Place equal amounts of lettuce, green onion, mango and cucumber onto 4 plates; top with steak. Stir together next six ingredients in a small bowl until sugar is dissolved. Drizzle over salads and top with cilantro leaves and macadamia nuts.

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.

Steps:

• Wash salmon and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
• In a skillet or frying pan that is 2-inches deep, add wine and water; bring to a simmer. Reduce heat to low.
• Add salmon in a single layer. Cover and simmer approximately 8 to 12 minutes, or until a meat thermometer reaches 140°F.
• Carefully remove salmon from pan and transfer onto individual serving plates.
• Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the salmon just before serving.