Salmon With Beurre Rouge And Smoked-salmon-stuffed Baked Potato
Salmon With Beurre Rouge And Smoked-salmon-stuffed Baked Potato might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains about 49g of protein, 48g of fat, and a total of 722 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, pescatarian, and דל פחמימות, diet. If you have water, yukon gold potatoes, wine vinegar, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.
Instructions
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. DO AHEAD Can be made 4 hours ahead.
Let stand at room temperature.Preheat oven to 400F.
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. DO AHEAD Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature. 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.
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.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.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.