Grilled Salmon with Merlot Pan Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) wild salmon fillets |
salt and freshly ground pepper |
essence, recipe follows |
3 tablespoons olive oil, divided |
1 teaspoon chopped shallots |
2 teaspoons chopped garlic |
1/2 teaspoon chopped thyme leaves |
1 teaspoon chopped tarragon leaves |
1 tablespoon unsalted butter |
2 cups merlot |
1 cup chicken stock |
1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Season salmon with salt, pepper and Essence. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
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