Easy weeknight dinners: Red Wine Salmon
This time of year I look for Wild Alaskan Coho Salmon. It’s really sweet and mild, perfect for people who think salmon is too “fishy”. High levels of cholesterol-reducing Omega 3s make it a healthy choice, and It’s a certified sustainable fish so it’s great for the environment. At about $10 per pound, it will help you eat right through the recession. Pick some up on the way home from work and try my quick and easy Red Wine Salmon tonight.
Red Wine Salmon (Serves 2)
Season two Wild Coho Salmon Fillets with salt and pepper on each side. Then dredge them in all-purpose flour and shake off the excess.
Heat 1 Tbsp of unsalted butter and 2 Tbsps of olive oil in a skillet large enough to hold the salmon snugly. Add the salmon to the skillet and cook over medium heat for 2 minutes. Remove the fish and set it aside (it is only partially cooked at this point). Add a little chopped shallot, carrot, garlic, and parsley to the skillet, with a pinch of salt and pepper. Cook 2 minutes. Add 1/4 cup of vegetable stock or water. Raise the heat a little and let the stock cook away until its almost evaporated from the pan. Add 1 cup of red wine and cook until the wine reduces by half. Return the salmon to the pan and cook on medium heat for 3 minutes on each side (6 minutes total).
Serve with rice or couscous and a seasonal green veggie, such as roasted brussels sprouts. Don’t you feel healthier already?
Easy weeknight dinners is published every Tuesday at noon.
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