Salmon with Red Wine & Tarragon Sauce - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Salmon with Red Wine & Tarragon Sauce

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  • 4 servingsServings

Ingredients

  • 4 6-oz. slices salmon filet, roughly
  • ¼-inch thick*
  • 2 Tbs. olive oil, divided
  • 1 tsp. minced shallot
  • ½ cup organic red wine
  • ½ cup organic vegetable stock
  • 1 Tbs. cold organic unsalted butter
  • 1 tsp. minced fresh tarragon leaves

Preparation

  1. Preheat oven to broil. Place salmon pieces on baking sheet, and coat evenly with 1½ Tbs. of oil.
  2. In shallow saucepan, cook shallot in remaining ½ Tbs. oil until translucent, about 2 minutes. Add wine, and bring to a boil. Add vegetable stock, return to boil, reduce heat slightly, and reduce liquid by half. Turn off heat, add butter and tarragon, and swirl pan until butter is just melted. Keep warm.
  3. Place fish in broiler, about 5-6 inches from heat. Broil, watching carefully, until just cooked through, about 3-4 minutes. Remove to platter, drizzle with wine sauce, and serve immediately.

Nutrition Information

  • Calories: 420
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 95 mg
  • Fat Content: 27 g
  • Protein Content: 34 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 150 mg
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.