Since it's a butter sauce, I had to rate this "devilish" but it is really light, so it's not too too bad.
This sauce has a beautiful pink color which I think is so appropriate for the holiday. The flavors are delicate, but stand up to the salmon. Use enough sauce to ensure that every bite will have some, but not so much that it is drenched. Serve with the heart-shaped beets.
2 wild salmon fillets
2 blood oranges-grate the rind off one and juice both*
1/8 cup pinot noir (or other light-bodied red wine)
1 shallot, finely chopped
1/4 cup butter, cubed and kept cold
Extra Virgin Olive Oil
Salt and Pepper
1. Preheat the oven to 350 degrees.
2. Preheat a pan on medium-high heat with a couple Tablespoons of olive oil.
3. Generously salt and pepper the salmon fillets.
4. Place salmon fillets, skin side up, into the pan. Don't move them around. Let them cook for a couple minutes (a couple more if you have a particularly thick piece of fish). Protein will release from the pan when it's ready to be cooked, provided that it has enough oil. When the salmon has released, flip it. Cook for another 1-2 minutes, and put into the oven.
5. Place the shallots, orange rind, orange juice, and wine in a small saucepan. Put over Medium-low heat and bring to a simmer. Do not boil--the liquid should be moving but not wildly. Reduce the liquid until it is almost dry (1 Tablespoon or so of liquid left in the pan). Take off the heat. 1 or 2 pieces at a time, swirl the butter into the pan. (This process is done slowly so that the butter does not "break" or separate.) Add a pinch of salt and a couple grinds of pepper--taste and add more salt if needed. When all the butter has been incorporated, strain into a small bowl.
6. Take the salmon out at desired doneness--I recommend medium for maximum flavor potential, and so that it is not dry. Put a little bit of sauce on your serving plate. Top with the salmon fillet. Drizzle a little more sauce on top. Repeat with other fillet.
Note: The beets could be placed in a bunch on the side of the plate, or spaces evenly around the salmon. Whatever floats your boat.
* If you can't find blood oranges, just use smallish naval oranges. The color won't be as dramatic but it'll still taste really good.
Printable version here.
Thanks for taking the hastle out of figuring out a Valentine's menu... I used your entire menu with a couple of changes...
ReplyDeleteFirst: the salmon was fabulous. My husband says it takes over for his favorite. I loved the cooking method and will adapt other salmon recipes to use this method that produces a perfect result. I must admit the first time I made the dish I accidently dumped the delicious sauce so I ended up smearing the salmon with the shallot residue and it was still very good. I made it again for company with the sauce and it was perfect. Everyone loved it.
With a knife I cut out beets, potatoes, and sweet potatoes into the heart shapes... using a knife was not a problem and I found it kind of fun sneaking in the kitchen so my husband would not see them until served. I baked these together and they were fine.
I changed the dessert a bit because I did not have the special marshmallows... but used your basic idea.
This was so much fun and all great tasting... thanks again for the ideas!!!!