Mustard Pepper Salmon with Red Wine Sauce

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 large or 4 small zucchini
  • 4 (5-ounce) fillets fresh salmon
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon mustard seeds
  • 2 teaspoons fresh oregano leaves
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup red wine
  • 4 to 6 large fresh basil leaves
Directions
  • Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.

  • Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.

  • Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.


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