Photo: Grilled Salmon with Merlot Pan Sauce Recipe
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
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):
- 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
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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By tiagp_10701104
Lutz, FL
on August 22, 2008
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Good, but not as much flavor as I would have liked.
By rlegrand_10479895
Bakersfield, CT
on July 17, 2008
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Everything went according to plan. I added more veggies than prescribed. I also pre-cut them and wrapped them into aluminum foil on the grill. Way easier to handle when putting them back into the sauce. The sauce and veggies cooked first. That way when the salmon was done, everything was hot at the same time
By mattarch_9978236
Santa Rosa, CA
on March 10, 2008
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The recipe tastes just fine with cabernet or any non sweet red wine.
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