Salmon with Beurre Rouge

Salmon with Beurre Rouge Recipe - French Cuisine

Region / culture: France | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Salmon with Beurre Rouge is a classic French dish that combines the rich flavors of salmon with a luxurious red wine butter sauce. This dish is perfect for a special occasion or a fancy dinner party.

History

Beurre Rouge, or "red butter," is a classic French sauce made by reducing red wine and vinegar and then whisking in butter to create a rich and velvety sauce. This sauce is traditionally served with fish or meat dishes, adding a decadent touch to the meal.

Ingredients

2 tbsp minced shallots
2 cups fruity, not-too-tannic red wine
2 tbsp balsamic or red wine vinegar
1.5 to 2 lb (907 g) salmon fillet
salt and freshly ground black pepper
1 stick butter, cut into 6 or 8 pieces
chopped fresh parsley or chervil for garnish

How to prepare

In a small saucepan, combine shallots, wine, and vinegar. Turn the heat to high.
Cook until the mixture is reduced to about 0.25 cup, approximately 10 minutes.
Meanwhile, heat a nonstick skillet over medium heat. No fat is needed in the pan.
Sprinkle the salmon with salt and pepper, then place it skin side up in the skillet.
Cook the salmon over medium-high heat until it is nicely browned, around 5 minutes. Then, flip it over.
Once the red wine mixture has reduced, reduce the heat to very low.
Add the butter one piece at a time, stirring after each addition until it is fully incorporated.
After adding all the butter, taste the sauce and adjust the seasoning if needed.
Use a sharp knife to check the doneness of the thickest part of the fish.
When the fish is cooked to your liking, approximately 3 to 5 minutes after flipping, transfer it to a platter or serving plates.
Spoon the sauce over the fish, garnish if desired, and serve.

Variations

You can use a different type of fish, such as trout or halibut, in place of the salmon.
Add herbs or spices to the sauce for extra flavor, such as tarragon or garlic.

Cooking Tips & Tricks

Make sure to use a good quality red wine for the sauce, as the flavor will be concentrated as it reduces.

- Be sure to cook the salmon just until it is cooked through, as overcooking can result in a dry and tough texture.

- Garnish the dish with fresh chervil for a pop of color and flavor.

Serving Suggestions

Serve the salmon with Beurre Rouge with a side of roasted vegetables or a fresh green salad.

Cooking Techniques

Be sure to cook the salmon over medium-high heat to get a nice sear on the outside while keeping the inside moist and tender.

- Whisk in the butter one piece at a time to ensure a smooth and creamy sauce.

Ingredient Substitutions

You can use white wine in place of red wine for a different flavor profile.

- Substitute shallots with onions if needed.

Make Ahead Tips

You can prepare the red wine sauce ahead of time and reheat it when ready to serve.

- The salmon can be marinated in advance for added flavor.

Presentation Ideas

Serve the salmon fillets on a bed of mashed potatoes or creamy polenta for an elegant presentation. - Garnish with fresh herbs or lemon wedges for a pop of color.

Pairing Recommendations

Pair this dish with a glass of the same red wine used in the sauce for a perfect match.

- A side of crusty bread or buttered noodles would complement the rich sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the salmon and sauce gently in a skillet over low heat, stirring occasionally.

Nutrition Information

Calories per serving

450 per serving

Carbohydrates

2g per serving

Fats

30g per serving

Proteins

40g per serving

Vitamins and minerals

This dish is rich in omega-3 fatty acids, which are beneficial for heart health.

- Salmon is also a good source of vitamin D, vitamin B12, and selenium.

Alergens

This dish contains dairy (butter) and fish (salmon).

Summary

This dish is a good source of protein and healthy fats, making it a nutritious and delicious meal option.

Summary

Salmon with Beurre Rouge is a decadent and flavorful dish that is perfect for a special occasion or a fancy dinner party. The rich red wine butter sauce complements the tender salmon perfectly, creating a dish that is sure to impress. Enjoy this classic French dish with your favorite side dishes and a glass of wine for a truly memorable meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl, full of curiosity and a hunger for learning new things. I had always loved spending time in the kitchen with my mother, watching her cook and absorbing all of her culinary wisdom.

One day, my mother's friend invited us over for dinner and served us the most delicious salmon dish I had ever tasted. It was cooked to perfection, with a rich and velvety sauce that just melted in your mouth. I was immediately intrigued and begged for the recipe.

My mother's friend laughed and told me that the recipe was a family secret, passed down through generations. But she could see how much I loved cooking and promised to teach me how to make it. That night, she took me under her wing and showed me how to make the most amazing Salmon with Beurre Rouge.

I was in awe of her skills in the kitchen and soaked up every little detail she shared with me. From the way she seasoned the salmon to the precise timing of cooking it just right, I hung on her every word. But it was the Beurre Rouge sauce that truly captured my heart.

She explained that Beurre Rouge was a classic French sauce made with red wine, shallots, and butter. It was rich, velvety, and had a deep, complex flavor that elevated any dish it was paired with. I watched as she reduced the red wine with the shallots until it formed a thick, syrupy consistency, then slowly whisked in the butter until it was smooth and glossy.

The aroma that filled the kitchen as the sauce came together was intoxicating, and I knew that I had to learn how to make it myself. My mother's friend patiently guided me through the process, letting me taste and adjust the seasoning until it was just right. And when we finally sat down to eat, I savored every bite of that delicious Salmon with Beurre Rouge.

From that day on, I was hooked. I spent hours in the kitchen honing my skills, experimenting with different ingredients and techniques to perfect my own version of the dish. I sought out other chefs and home cooks who shared their own tips and tricks with me, each one adding a new layer of flavor and complexity to my recipe.

Over the years, I have continued to refine and improve my recipe for Salmon with Beurre Rouge, adding my own unique twist to make it truly my own. It has become a staple in my kitchen, a dish that I love to share with friends and family on special occasions.

But no matter how many times I make it, every bite still takes me back to that first magical night when I learned the secret to creating this delicious dish. And I am forever grateful to my mother's friend for passing down her family recipe and inspiring me to follow my passion for cooking.