Grilled Salmon with Merlot Pan Sauce

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (8-ounce) wild salmon fillets
  • Salt and freshly ground pepper
  • Essence, recipe follows
  • 3 tablespoons olive oil, divided
  • 1 teaspoon chopped shallots
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon chopped thyme leaves
  • 1 teaspoon chopped tarragon leaves
  • 1 tablespoon unsalted butter
  • 2 cups Merlot
  • 1 cup chicken stock
  • 1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

Season salmon with salt, pepper and Essence. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.


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