The Food Blog

Tuesday, February 14, 2006

Valentines Dinner: Broiled Salmon Steaks with Chardonnay Sauce

Salmon Steaks Salt,
pepper, lemon juice,
all to season the fish
Enough olive oil to brush on the fish before broiling
Preheat the broiler. Season the fish with fresh lemon juice (just a little squeeze for each filet), then sprinkle with salt and black pepper. Place fish onto broiler pan. Brush lightly with olive oil and place under broiler until fish is golden brown and cooked through (about six minutes each side). Serve with fresh vegetables (asparagus or broccoli) and a rice pilaf or couscous.

Chardonnay Sauce
1/2 cup chardonnay
2 shallots, finely minced
1/4 cup rice wine vinegar
1/4 cup heavy cream
1/4 pound soft whole butter
Reduce wine, shallots and vinegar by half. Add in cream and reduce by 1/2 again. Mixture should be rather thick. Let cool slightly. Using a whisk, add the soft butter so that it incorporates. Season with salt and pepper to taste and garnish with a little lemon zest and some snipped chives.

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