Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree (Brad Sorenson) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 cups dry red wine |
2 shallots, chopped |
1 sprig rosemary |
4 sprigs thyme |
4 stems basil |
kosher salt and freshly ground black pepper |
1 bunch fresh green asparagus, trimmed and cut into 2-inch pieces |
1 tablespoon olive oil |
2 shallots, cut into 1/4-inch rings |
1 lemon, zested and juiced |
kosher salt and freshly ground black pepper |
2 to 3 tablespoons olive oil |
4 (6-ounce) salmon fillets |
kosher salt and freshly ground black pepper |
1 bunch watercress, washed and stems removed |
1/4 cup extra-virgin olive oil |
1 lemon, juiced |
1 sprig basil, leaves only |
pinch kosher salt and freshly ground black pepper |
Directions:
1. Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat. Slowly reduce until concentrated and thick.
2. Salad: Bring a small pot of salted water to a boil over medium heat. Add the asparagus, blanch for just 1 minute and then drain. Heat a large saute pan over medium heat and add olive oil. Stir in the shallots and cook until they begin to turn translucent. Add the asparagus and cook until heated through. Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
3. Salmon: Heat a large saute pan over medium-high heat and add the olive oil. Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes. Turn the fillets over and cook them for 2 minutes more.
4. Watercress puree: Add all the ingredients into a blender and puree until smooth. Taste and adjust seasoning.
5. Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree. Serve the salad alongside or in a separate bowl.
6. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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