Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Name: Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch fresh green asparagus, trimmed and cut into 2-inch pieces; 1 sprig basil, leaves only; 4 stems basil; 946 milliliters dry red wine; 1 lemon, juiced; 1 pinch Pinch kosher salt and freshly ground black pepper; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, zested and juiced; 59 milliliters extra-virgin olive oil; 1 Tbsp olive oil; 2 Tbsps olive oil; 1 sprig rosemary; 680 grams salmon fillets; 2 shallots, chopped; 2 shallots, cut into 1/4-inch rings; 4 sprigs thyme; 1 bunch watercress, washed and stems removed

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains approximately 37g of protein, 35g of fat, and a total of 698 calories. If you have shallots, kosher salt and pepper, stems basil, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

Red wine reduction:Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.

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Reduction

Red Wine

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Frying Pan

Salad: Bring a small pot of salted water to a boil over medium heat.

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Water

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Pot

Add the asparagus, blanch for just 1 minute and then drain.

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Asparagus

Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent.

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Olive Oil

Shallot

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Frying Pan

Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.

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Salt And Pepper

Lemon Juice

Lemon Zest

Asparagus

Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.

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Salt And Pepper

Salmon Fillets

Olive Oil

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Frying Pan

Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.

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Seasoning

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Blender

Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree.

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Watercress

Reduction

Salmon

Wine

Serve the salad alongside or in a separate bowl.

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Bowl

Equipment

Ingredients

Servings:

1bunch

fresh green asparagus, trimmed and cut into 2-inch pieces 1sprig

basil, leaves only 4

stems basil 946milliliters

dry red wine 1

lemon, juiced 1pinch

Pinch kosher salt and freshly ground black pepper 4servings

Kosher salt and freshly ground black pepper 1

lemon, zested and juiced 59milliliters

extra-virgin olive oil 1Tbsp

shallots, cut into 1/4-inch rings 4sprigs

thyme 1bunch

watercress, washed and stems removed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.