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Seared Salmon with Red Wine Shallot Sauce

Name: Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 salmon fillets; 1 kg (2 lbs) potatoes; 6 shallot(s); 1 bottle red wine; 2 carrots; 1 tbsp Sugar; 120 g (4 oz) butter; 120 ml (4 oz) milk; salt and pepper; 1-2 tbsp wasabi mustard; 6 tsps Sesame Seeds; 1 tbsp cornstarch

Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. The dish is easy to make, but don’t tell your friends just how simple. Let them think you are a gourmet chef.

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes

Easy, delicious and chef quality a fish dish to impress!

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Dish

Cuisine French

Servings people

Ingredients

6 salmon fillets
1 kg (2 lbs) potatoes
6 shallot(s)
1 bottle red wine
2 carrots
1 tbsp Sugar
120 g (4 oz) butter
120 ml (4 oz) milk
salt and pepper
1-2 tbsp wasabi mustard
6 tsps Sesame Seeds
1 tbsp cornstarch

Instructions

Peel and cut the carrots and shallots in small dice.
Sauté them with one tablespoon of butter until lightly brown, add the wine and the sugar and reduce to 1/3 of the original quantity.
Peel and wash the potatoes, cut them in large chunks, boil them in salty water until fully cooked, drain and mash.
Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm
In a large non-stick frying pan, sear your 6 salmon fillets (2 mins on each side). Season on both sides and spread the sesame seeds.
Add the rest of butter to the sauce and let boil 3 to 5 minutes.
Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.

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Tags:Fish,Salmon,Seafood

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Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

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Seared Salmon with Red Wine Shallot Sauce