- 2 pound salmon fillet, skin on
- 2 teaspoons olive oil
- Essence, recipe follows
- 1 cup dry red wine, California Zinfandel
- 1/2 cup red wine vinegar
- 1/2 cup minced shallots
- 3 fresh tarragon sprigs, plus 4 sprigs, for garnish
- 1/2 teaspoon whole black peppercorns
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
- Red Wine Braised Endive, recipe follows
Preheat the grill.
Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin-side down, and cook to desired temperature.
Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season, to taste, with salt and pepper.
Remove the salmon from the grill and cut the salmon into 4 pieces. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.
Red Wine Braised Endive:
- 4 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1 pound Belgian endives, tough stems trimmed but intact and halved lengthwise
- 1/2 cup Spanish Rioja red wine
- 1/3 cup chopped, toasted walnuts, as a garnish
- 2 tablespoons chopped fresh parsley, as garnish
In a large skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the endive halves, cut side down and cook until golden brown, about 6 minutes. Turn and cook on the second side until golden, 3 to 4 minutes. Add the wine and season with salt and pepper. Lower the heat and cover and simmer until the liquid is nearly all absorbed and the endive is tender, about 10 minutes. Garnish with walnuts and parsley.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.