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    You are in: Home / Recipes / Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri Recipe
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    Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    lazyme's Note:

    If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons sugar
    • 4 tablespoons water
    • 2 tablespoons balsamic vinegar
    • 1/4 cup finely chopped shallot (2 oz)
    • 1/2 cup merlot or 1/2 cup dry red wine
    • 1 cup canned beef broth
    • 1 teaspoon cornstarch
    • 4 (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)
    • 1 teaspoon olive oil

    Red Onions and Onions

    Directions:

    1. 1
      Red Cabbage and Onions:.
    2. 2
      Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
    3. 3
      Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
    4. 4
      Make sauce:
    5. 5
      Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
    6. 6
      Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
    7. 7
      Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
    8. 8
      Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
    9. 9
      Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
    10. 10
      Season sauce with salt and pepper and keep warm, covered.
    11. 11
      Cook salmon:
    12. 12
      Pat salmon dry and season with salt and pepper.
    13. 13
      Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
    14. 14
      Turn over and saute until just cooked through, about 3 minutes more.
    15. 15
      Serve salmon on top of red cabbage and onions with sauce spooned over.

    Ratings & Reviews:

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    Nutritional Facts for Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri

    Serving Size: 1 (499 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 344.0
     
    Calories from Fat 80
    23%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.5 g
    7%
    Cholesterol 64.5 mg
    21%
    Sodium 672.1 mg
    28%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 4.6 g
    18%
    Sugars 16.5 g
    66%
    Protein 32.8 g
    65%

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