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Salmon with Beurre Rouge and Red Wine Braised Endive (Emeril Lagasse) Recipe

Salmon with Beurre Rouge and Red Wine Braised Endive (Emeril Lagasse) Recipe

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Salmon with Beurre Rouge and Red Wine Braised Endive (Emeril Lagasse)

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Ingredients:

Serving

2 lb salmon fillet, skin on
2 tsp olive oil
essence , recipe follows
salt
pepper
1 cup dry red wine , california zinfandel
1/2 cup red wine vinegar
1/2 cup minced shallots
3 fresh tarragon sprigs, plus 4 sprigs, for garnish
1/2 tsp whole black peppercorns
6 oz (1 1/2 sticks) cold unsalted butter , cut into pieces
red wine braised endive, recipe follows
4 tbsp unsalted butter
2 tbsp minced shallots
1 lb belgian endives , tough stems trimmed but intact and halved lengthwise
1/2 cup spanish rioja red wine
salt
pepper
1/3 cup chopped, toasted walnuts
2 tbsp chopped fresh parsley , as garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the grill.
Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin-side down, and cook to desired temperature.
Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season, to taste, with salt and pepper.
Remove the salmon from the grill and cut the salmon into 4 pieces. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.
Red Wine Braised Endive:
In a large skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the endive halves, cut side down and cook until golden brown, about 6 minutes. Turn and cook on the second side until golden, 3 to 4 minutes. Add the wine and season with salt and pepper. Lower the heat and cover and simmer until the liquid is nearly all absorbed and the endive is tender, about 10 minutes. Garnish with walnuts and parsley.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1854.12 Kcal (7763 kJ)
Calories from fat	1507.99 Kcal
		% Daily Value*
Total Fat	167.55g	258%
Cholesterol	583.42mg	194%
Sodium	4415.84mg	184%
Potassium	1269.04mg	27%
Total Carbs	21.41g	7%
Sugars	3.56g	14%
Dietary Fiber	9.11g	36%
Protein	65.3g	131%
Vitamin C	17.8mg	30%
Vitamin A	1.9mg	65%
Iron	7.1mg	39%
Calcium	320.1mg	32%

Amount Per 100 g
Calories	273.8 Kcal (1146 kJ)
Calories from fat	222.68 Kcal
		% Daily Value*
Total Fat	24.74g	258%
Cholesterol	86.15mg	194%
Sodium	652.08mg	184%
Potassium	187.4mg	27%
Total Carbs	3.16g	7%
Sugars	0.52g	14%
Dietary Fiber	1.34g	36%
Protein	9.64g	131%
Vitamin C	2.6mg	30%
Vitamin A	0.3mg	65%
Iron	1mg	39%
Calcium	47.3mg	32%

* 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.