Salmon Braised in Pinot Noir (One Serving) Recipe

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Salmon Braised in Pinot Noir (One Serving)
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Ingredients
10
Count
Nutrition
735
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Cook's note: To clean leeks for this recipe, discard outer layer and trim the root end and dark green leaves. Cut crosswise into 1/2 inch pieces, place in a bowl and cover with cool water. Let sit for about 10 minutes to allow sediment to fall to the bottom of the bowl; drain and pat dry with paper towels.
  2. Preheat over to 350°F.
  3. Heat a medium skillet over medium heat, add bacon and cook for 8 minutes or until crisp. Transfer bacon to a small plate and pour all but a teaspoons of bacon grease into a small bowl.
  4. Return the skillet to the stove and increase the heat to medium-high. Add 1 tsp of the butter and the mushrooms, then season lightly with salt and pepper. Cook, stirring often, for about 5 minutes, ntil the mushrooms release their moisture and it then evaporates. Add to the bacon on the plate.
  5. Return the skillet to medium high heat. Add the leek and shallot, stirring to coat with the butter and bacon fat. Season lightly with salt and pepper. Cook, stirring often, for about 5 minutes or until the vegetables are starting to brown.
  6. Add the wine and thyme and bring to a boil. Cook for about 3 or 4 mintes or until the wine has reduced by half.
  7. Season the salmon lightly on both sides with salt and pepper then place in the skillet, skin side down. Cover tightly and transfer to the over.
  8. Quick braise for 7 to 8 minutes, checking to make sure that the liquid is barely bubbling. (Reduce heat accordingly if it is bubbling too hard.).
  9. The salmon will be done when it is opaque on the outside yet slightly translucent in the center. Transfer the cooked fillet to a service plate; cover loosely while you finish the sauce.
  10. Use a fine mesh strainer to strain the liquid into a bowl, pressing on the vegetables and thyme to extract as much liquid and flavor as possible. Discard the solids.
  11. Return the strained liquid to the skillet and place over medium heat.
  12. Cook for a few minutes, until the wine is reduced is redced by one third, then whisk in the remaining tsp of butter.
  13. Add the reserved bacon and mushrooms, stirring to combine.
  14. Cook for a minute or so until heated through; taste and adjust the seasoning as necessary.
  15. Spoon the sauce over the salmon and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 734.61 Kcal (3076 kJ)
Calories from fat 246.31 Kcal
% Daily Value*
Total Fat 27.37g 42%
Cholesterol 132.37mg 44%
Sodium 369.03mg 15%
Potassium 1597.11mg 34%
Total Carbs 27.16g 9%
Sugars 10.86g 43%
Dietary Fiber 3.56g 14%
Protein 50.95g 102%
Vitamin C 12.1mg 20%
Vitamin A 0.1mg 3%
Iron 2.2mg 12%
Calcium 89.9mg 9%
Amount Per 100 g
Calories 119.69 Kcal (501 kJ)
Calories from fat 40.13 Kcal
% Daily Value*
Total Fat 4.46g 42%
Cholesterol 21.57mg 44%
Sodium 60.13mg 15%
Potassium 260.22mg 34%
Total Carbs 4.43g 9%
Sugars 1.77g 43%
Dietary Fiber 0.58g 14%
Protein 8.3g 102%
Vitamin C 2mg 20%
Iron 0.4mg 12%
Calcium 14.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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