Roasted Salmon With Oyster Mushrooms In Red Wine Recipes

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan.
• Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes.
• Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
• Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side.
• Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion; sauté 5 minutes. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes. Strain sauce into small saucepan.
• Preheat oven to 350°F Place orzo on rimmed baking sheet. Bake until golden brown, about 20 minutes.
• Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat. Add shallots; sauté 4 minutes. Add mushrooms; sauté until golden, about 10 minutes. Add orzo, chicken broth and 1 bay leaf; bring to boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes. Add cream and tarragon; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
• Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and sauté just until cooked through, about 3 minutes per side.
• Bring sauce to simmer. Add butter; whisk just until melted. Season with pepper. Spoon orzo onto plates. Top with salmon. Serve with sauce.

Steps:

• 1.Preheat the oven to 350°. In a large ovenproof skillet, heat the oil until shimmering. Add the salmon skin side down and season with salt and pepper. Cook over high heat until the skin is lightly browned, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 10 minutes, until it is cooked through and the skin is very crisp. 2.Meanwhile, in a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot, garlic and thyme and season with salt and pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Add the wine and broth and simmer until the liquid is nearly evaporated, about 5 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter. 3.Transfer the salmon to plates, skin side up. Serve with the mushrooms.

Steps:

• Preheat oven to 350. In lg ovenproof skillet, heat oil til shimmering. Add salmon skin side down & season with s&p. Cook over high heat til skin is lightly browned, about 3 min. Transfer skillet to oven & roast for about 10 min, til cooked thru & skin is very crisp. Meanwhile, in lg skillet, melt 2 TB butter. Add mushrooms & cook over high, stirring occ. til lightly browned, about 6 min. Add shallot, garlic & thyme & season with s&p. Cook, stirring, til shallot is softened, about 3 min. Add wine & broth & simmer til liquid in nearly evaporated, about 5 min. Remove from heat. Stir in remaining 2 TB of butter. Transfer salmon to plates skin side up, serve with mushrooms. Wine: '08 Hirsch Vineyards Lulu Canlis Pinot Noir from Sonoma or '07 Kooyong Massale Pinot Noir from Australia