Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup dry red wine |
1/4 cup minced shallots |
1/2 teaspoon red wine vinegar |
2 8-ounce yukon gold potatoes |
fine sea salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided |
2 tablespoons whole milk |
1/2 cup sour cream |
4 tablespoons chopped green onion tops, divided |
4 ounces smoked salmon, chopped |
1/4 cup water |
4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips |
cracked black peppercorns |
chopped fresh chives |
Directions:
1. Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
2. Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
3. Preheat oven to 40°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
4. Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
5. Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
6. Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
7. Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
8. Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.
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