Go Back
+ servings
Seared Salmon Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes

Easy, delicious and chef quality a fish dish to impress!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Dish
Cuisine French
Servings 6 people


  • 6 salmon fillets
  • 1 kg (2 lbs) Potatoes
  • 6 Shallots
  • 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


  • 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.
Tried this recipe?Let us know how it was!