Seared Salmon with Roasted Shallot Sauce
Servings
2Serving size
4 ounces salmon with sauceThis recipe can easily be multiplied and makes great leftovers.
Serve with Balsamic Lacquered Eggplant or Roasted Cauliflower or Roasted Cauliflower – Low Sodium Version or Roasted Parsnips and Carrots
and
Brown Rice or Mashed Yams or Plain Mashed Potatoes | Plain Mashed Potatoes – Low Sodium Version
Serve with Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
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Ingredients
| 3 tsp. Olive oil (divided) |
| 6 Large Shallots, raw (peeled, left whole) |
| 1 Tbsp. Apricot preserves (or peach preserves) |
| 1/2 cup White wine |
| 2 tsp. Dijon mustard |
| 1/8 tsp. Salt |
| 1 tsp.. Unsalted butter |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets) |
Instructions
When the oven is hot, add 1 teaspoon of the olive oil to the pan and add the shallots.
Roast for 25 minutes. Toss occasionally.
While the shallots are roasting, place the preserves, white wine, mustard, and salt in a small mixing bowl and whisk until smooth.
After the shallots have roasted for 25 minutes, add the white wine mixture to the pan and stir gently.
Return the pan to the oven and let the shallots and sauce simmer for 20 minutes.
While the sauce is cooking, add a large skillet to the oven to preheat.
After 10 minutes of preheating, add the remaining 2 teaspoons of olive oil to the pan and swirl to coat well.
Add the salmon filets to the pan and roast on one side for about 5 minutes. Turn the filets over and return to the oven, roasting for an additional 3-5 minutes.
Remove the sauce from the oven and add the butter. Swirl gently until the butter has melted and is blended.
Serve the roasted salmon topped with the shallots and sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
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Serve this recipe with one of these vegetable side dishes.
Balsamic Lacquered Eggplant
Place a baking sheet in the oven and preheat to 400°F. Carefully score the cut side of eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant. When the oven is hot, add 2 teaspoons of olive oil to the pan and swirl to…
Roasted Cauliflower
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes, tossing occasionally. While the cauliflower is roasting, place the butter,…
Roasted Cauliflower – Low Sodium Version
Place a large skillet in the oven and preheat to 325°F. When the pan is hot spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes tossing occasionally. While the cauliflower is roasting place the spread,…
Roasted Cauliflower with Pine Nuts
Place a baking sheet in the oven and preheat to 375°F. When the oven is hot, add the olive oil to the sheet pan, swirl, and add the cauliflower, garlic, and white onion. Return to the oven and roast for 10 minutes. Stir every 5 minutes. After 10 minutes, add…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This sauce is one of my favorites and is a variation of one that a chef friend of mine created that uses red wine and is served over beef. The key is roasting the shallots first until they are caramelized on the outside, then adding the sauce to thicken and reduce while finishing the shallots. You can use this on the salmon but it is also great over roasted pork tenderloin.