Seared Salmon with Red Wine Shallot Sauce
Fish & Seafood · Let’s Eat the World · Main Course · Provencal Recipes · TasteSeared 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!
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 tsp sesame seeds
- 1 tbsp cornstarch
Instructions
- Peel and cut the carrots and shallots in small dice.
- In a large non-stick frying pan, sauté the carrots with one tablespoon of butter until lightly browned. Add the wine and sugar, then reduce the mixture to one-third of its original quantity.
- Peel and wash the potatoes, and cut them into large chunks. In a medium saucepan, boil them in salty water until fully cooked, drain and mash in a mixing bowl.
- 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 salmon fillets (2 mins on each side). Season both sides and spread the sesame seeds.
- Add the remaining butter to the sauce and let it simmer for 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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe Mediterranean Fish with a Vegetable Tian
November 6, 2015
The Provence Gourmet shares his recipe for a traditional vegetable tian, baked in the oven in a casserole dish (oven to table). He serves this tian with fresh, simply prepared Mediterranean fish. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes. A …
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
Pan-Fried Salmon with Pine Nut Salsa
May 28, 2021
Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad …
Côtes de Provence Wine Pairing with Salmon
October 9, 2018
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the nose, it is briny. It …
No Comment