Photo: Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree Recipe
Ingredients
Red Wine Reduction:
- 4 cups dry red wine
- 2 shallots, chopped
- 1 sprig rosemary
- 4 sprigs thyme
- 4 stems basil
- Kosher salt and freshly ground black pepper
Salad:
- 1 bunch fresh green asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 2 shallots, cut into 1/4-inch rings
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper
Salmon:
- 2 to 3 tablespoons olive oil
- 4 (6-ounce) salmon fillets
- Kosher salt and freshly ground black pepper
Watercress Puree:
- 1 bunch watercress, washed and stems removed
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 sprig basil, leaves only
- Pinch kosher salt and freshly ground black pepper
Directions
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.
Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
Salmon: 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.
Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl.
Notes:
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By rygelkcaz17th
Camp Lejeune, NC
on May 20, 2013
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Love it! Best Salmon I have eaten and even better that I cooked it. The flavors blend well and the recipe was easy to follow. I cut the portions in half to serve two and worked well.
By imabookfiend
Concord, CA
on April 15, 2012
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I am only reviewing the Asparagus Salad. It was really fantastic! Even my picky kids enjoyed it! It was super easy and after it was done I added some olive oil to the pan and seared my salmon in it! YUM Thanks Brad!
By mpressl_12060868
Granvilleo, 75
on August 29, 2010
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I made this fabulous recipe and hit the ball way out of the park. My husband and daughter wowed at every bite. This is the kind of recipe that really inspires people to continue to learn cooking and rise to a superior level. Eating good food is one of the highest pleasures in the world, and this dish is a wonderful example.
I followed the recipe to the T but I could not find watercress anywhere. But baby arugula tastes similar to watercress and it's a great substitute and it's available at the supermarket.
Thank you, Brad!, we were so disappointed the judges let you go. So unfair. We really hope the Food Network will still give you a show- you deserve it and so do we!! We'll keep our fingers crossed.
Read all 6 reviews