Salmon with a Red Wine Compound Butter
Enjoy this delicious meal with this easy recipe for fried salmon with a red wine compound butter. The salmon is fried perfectly, and the herb butter with red wine and shallots give the fish a delicious taste. Discover the perfect combination of flavors. Wonderfully refined and elegant.
Ingredients
Red Wine Compound Butter
- ½ cup red wine
- 1 shallot sliced finely
- ⅓ cup butter unsalted, room temperature
- 1 tablespoon Fresh Parsley fresh, chopped
- 1 clove garlic
Fried Salmon
- salt and pepper at taste
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 salmon fillets
Ingredients you need per step are listed below the step in Italic
Instructions
Red Wine Compound Butter
- Pour the red wine into a saucepan and add the chopped shallot.½ cup red wine, 1 shallot
- Bring to a boil over high heat and reduce to two tablespoons red wine.
- Turn off the heat and let it cool to room temperature.
- Stir the parsley through the butter.⅓ cup butter, 1 tablespoon Fresh Parsley
- Squeeze the garlic clove over the butter and stir it into the butter together with the cooled onion/red wine mixture.1 clove garlic
- Place the butter in the fridge for at least 1 hour to firm up.
Fried Salmon
- Flavor the salmon with salt and pepper.salt and pepper
- Heat the butter and the oil in a skillet.1 tablespoon butter, 1 tablespoon vegetable oil
- Fry the salmon for 3-4 minutes on each side.4 salmon fillets
- Remove from the pan and serve with a tablespoon of red wine compound butter.
NOTES
1. Red wine: Use a full-bodied red wine with a deep flavor. A Cabernet Sauvignon, or a Bordeaux. You can also replace the red wine with a Port wine; the herb butter will be slightly sweeter.
2. Salmon fillet:
Cool the salmon quickly if you still want to store it.
- Has a hearty, meaty taste. It has a unique flavor, not specifically the taste of fish.
- The bones have been removed. However, it is wise to assume that there can always be a bone in it. Check-in advance and also keep this in mind when eating.
- Check the salmon by inserting a meat thermometer into the center of the salmon. When it indicates 130 °F (55 °C), the salmon is medium-baked (the best). If pregnant women, sick persons, or children are eating with you, fry the fish for them until the core temperature is 140 °F (60 °C) (done).
- Bake evenly: Ensure the pan is hot before adding the salmon fillets. If they still have skin, fry that side first.
Cool the salmon quickly if you still want to store it.
- Refrigerator: Store the salmon in an airtight container in the fridge. This keeps it good for up to two days. Cover the herb butter and store it for up to 4 days.
- Freezer: Store the salmon in a freezer bag or box. It stays good in the freezer for up to 3 months. In a freezer box, the herb butter will stay good in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheat: Place the salmon in an oven dish covered with aluminum foil. Place in a preheated oven at 375 °F (190 °C) for 10-15 minutes or until warm. Or bake the salmon until warm in the skillet.
Nutrition
Calories: 467kcal | Carbohydrates: 2g | Protein: 34g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 224mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 723IU | Vitamin C: 2mg | Iron: 2mg
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