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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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 for Seared Scallops (St. Jacques) with Creamy Curried Leeks
March 31, 2017
Tender scallops seared and served with a creamy curried leak sauce.…
Valentine’s Day Menu from a Chef’s Wife and Wine Pairings
February 10, 2017
Yeah, I won’t lie, there are certainly some perks to being a chef’s wife. You get to be the guinea pig for his latest recipe obsession for one. I get to watch him perfect his talents while I indulge in little tastings. And while my wardrobe may not always be as forgiving after years of …
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils
May 2, 2018
This recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week "go-to" favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d'Espelette) from the Pays Basque in France,…
No Comment