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Posted on Mar 4, 2008 in
Roasted Salmon With Roasted Shallots, Fingerling Potatoes, Bacon Red Wine Sauce

Salmon is one of the most versatile of fish in the entire ocean. It is highly regarded in all countries, along all coasts. In the 1980's I was only used to seeing salmon served with any type of butter sauce. Simple lemon butter, dill beurre blanc, brown butter etc. It was not until a dinner I attended in Strasbourg, where I saw salmon served in a completely different way, and that is with a hearty mushroom-red wine sauce with onions, roasted potatoes and bacon. Again, keeping my viewpoint of keeping things simple, here is one that you should try on any given night, but this is best during the colder months of the year.

Roasted Salmon With Roasted Shallots, Fingerling Potatoes, Bacon Red Wine Sauce

Serves 4

4 Ea. 6 Oz. Salmon Fillets

1 TBSP. Seasoned Salt (I prefer a steakouse-style seasoned salt)

2 TBSP. Olive Oil

1 # Fingerling Potatoes, 2" Sections (These have a high starch content giving them a creamy texture when cooked)

4 Ea. Thick Bacon Strips, Cut into small cubes

½ TBSP Fresh Chopped Thyme & Chives

2 Ea. Rough Chopped Shallots

3 Ozs. Sweet Butter-You can use Vegetable Oil if preferred)

Kosher Salt & Pepper

Powdered Red Wine Sauce Mix - (Refer back to the article regarding premade sauce mixes. Knorr makes a good product)

Season the Salmon Fillets, drizzle a little bit of olive oil on them and hold in the refrigerator until ready to cook.

Read the instructions for the red wine sauce package, and my advice is to start with a nice shallot, red wine and fresh thyme reduction to help make the sauce darker and more flavorful. Once the sauce is done, stir in 1 TBSP. of sweet butter and cover your sauce pot and hold to the side.

For the potatoes, gently simmer 2 ozs of butter, shallots, potatoes and bacon, seasoned with salt & pepper, for 15 minutes in a covered saute pan, stirring ever few minutes. By covering the pan, this will create steam to cook the potatoes and begin to caramelize the bacon & shallots. Once the potatoes are fork tender, turn the heat up high to really brown the whole mix as dark as you like it. Toss in the fresh thyme and chives right at the end. Keep covered and hold on the side.

Heat up a saute pan on medium-high heat, add the olive oil, and then add your salmon fillets with the skin side facing up. Let brown for 3-4 minutes, then turn over cooking for another 3-4 minutes. Place in a 350 degree oven for another 5 minutes. When the fillets can be gently separated, the fish is done. You can also cook salmon on the medium side, should you prefer it that way.



Now you are ready to plate up your hearty potato mix on each plate and then top with the salmon, and the a nice ladle of the red wine sauce, and then dinner is served.