Scrumptious Salmon With Sauteed Grapes Wine Recipes

Steps:

• Heat oven to 300 degrees. Pat salmon dry. Mix honey & dijon mustard & brush on salmon generously. Sprinkle Italian seasonings (or choice of seasoning) on top of salmon w/ salt & pepper.
• Heat 2 TBS of olive oil in large skillet. Brown both sides of salmon, about 5 minutes total. (If skillet is smaller, brown in batches.)
• Mix 2 TBS olive oil & garlic. Toss fresh spinach (uncooked) with olive oil & garlic. Top with a dash of sea salt. Lay this in a large baking dish.
• When salmon is browned, lay salmon on top of spinach in the baking dish. Loosely cover top w/ aluminum foil. Bake for 10 minutes. Take aluminum foil off & bake for another few minutes until the salmon is to your liking. (3-5 minutes).
• As salmon is baking, toast the walnuts for about 3 minutes in same skillet used for browning your salmon. Add the grape halves, & toss gently until the grapes are tender. Then add your wine, some Italian spices, bring to a boil & then lower to simmer & reduce. Add the Italian parsley about 2 minutes before you are ready to turn off heat.
• Take salmon out of oven. Plate each piece of salmon with the baked spinach underneath. Top with the grape wine sauce.
• Dig in & enjoy the raves!!! :)

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
• While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
• In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

Steps:

• 1. Heat oven to 300 degrees. Combine seasonings well. Mix honey & mustard. Rub salmon w/ honey mustard, & then sprinkle seasonings on top.
• 2. Heat 2 TBS of the olive oil in a skillet. Add salmon fillets & brown both sides.
• 3. Toss spinach, garlic, & 1-2 TBS of olive oil in a large baking dish. Lay salmon on top of spinach. Cover loosely w/ aluminum foil & bake for 10 minutes. Take the foil off & bake for about another 5 mins or until the salmon is done to your desire.
• 4. While salmon is baking, toast walnuts in same skillet used to brown salmon. Add grapes to walnuts after about 2 minutes. Continue to sautee until grapes are soft.
• 5. Add wine to the grapes, bring to a boil, and reduce. Add about 2 TBS of fresh Italian parsley. Season w/ salt & any of the seasonings you used on the salmon to your taste. Stir occasionally.
• 6. Serve salmon on top of spinach & then top with the grape wine sauce. Delish!!!!

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
• Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Steps:

• Sprinkle scallops with salt and pepper.
• Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates. Spoon sauce over and serve.