Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree Recipe

Name: Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Red wine reduction: Put all ingredients in a wide shallow pan and bring to a simmer over medium-low heat.
2
Slowly reduce until concentrated and thick.
3
Salad: Bring a small pot of salted water to a boil over medium heat.
4
Add the asparagus, blanch for just 1 minute and then drain.
5
Heat a large saute pan over medium heat and add olive oil.
6
Stir in the shallots and cook until they begin to turn translucent.
7
Add the asparagus and cook until heated through.
8
Stir in the lemon zest and lemon juice and season with salt and pepper, to taste.
9
Salmon: Heat a large saute pan over medium-high heat and add the olive oil.
10
Season the salmon fillets with salt and pepper, to taste, and sear until almost cooked through, about 7 minutes.
11
Turn the fillets over and cook them for 2 minutes more.
12
Watercress puree: Add all the ingredients into a blender and puree until smooth.
13
Taste and adjust seasoning.
14
Arrange the salmon on a serving platter and garnish with the wine reduction and watercress puree.
15
Serve the salad alongside or in a separate bowl.
16
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups dry red wine, 2 shallots, chopped, 1 sprig rosemary, 4 sprigs thyme, and more.

Yes, Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

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