Salmon with Beurre Rouge and Red Wine Braised Endiv

Name: Salmon with Beurre Rouge and Red Wine Braised Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound salmon fillet, skin on; 2 teaspoons olive oil; Essence, recipe follows; Salt; Pepper; 1 cup dry red wine, California Zinfandel; 1/2 cup red wine vinegar; 1/2 cup minced shallots; 3 fresh tarragon sprigs, plus 4 sprigs, for garnish; 1/2 teaspoon whole black peppercorns; 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces; Red Wine Braised Endive, recipe follows; 4 tablespoons unsalted butter; 2 tablespoons minced shallots; 1 pound Belgian endives, tough stems trimmed but intact and halved lengthwise; 1/2 cup Spanish Rioja red wine; Salt; Pepper; 1/3 cup chopped, toasted walnuts, as a garnish; 2 tablespoons chopped fresh parsley, as garnish; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 pound salmon fillet, skin on
2 teaspoons olive oil
Essence, recipe follows
Salt
Pepper
1 cup dry red wine, California Zinfandel
1/2 cup red wine vinegar
1/2 cup minced shallots
3 fresh tarragon sprigs, plus 4 sprigs, for garnish
1/2 teaspoon whole black peppercorns
6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
Red Wine Braised Endive, recipe follows
4 tablespoons unsalted butter
2 tablespoons minced shallots
1 pound Belgian endives, tough stems trimmed but intact and halved lengthwise
1/2 cup Spanish Rioja red wine
Salt
Pepper
1/3 cup chopped, toasted walnuts, as a garnish
2 tablespoons chopped fresh parsley, as garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Preheat the grill.", "Lightly oil the salmon and season with Essence, salt, and pepper.", "Place on the grill, skin-side down, and cook to desired temperature.", "Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan.", "Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes.", "Strain into a clean medium saucepan.", "Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.", "Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.", "Season, to taste, with salt and pepper.", "Remove the salmon from the grill and cut the salmon into 4 pieces.", "Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon.", "Serve with Red Wine Braised Endive.", "In a large skillet, melt the butter over medium-high heat.", "Add the shallots and cook, stirring, for 30 seconds.", "Add the endive halves, cut side down and cook until golden brown, about 6 minutes.", "Turn and cook on the second side until golden, 3 to 4 minutes.", "Add the wine and season with salt and pepper.", "Lower the heat and cover and simmer until the liquid is nearly all absorbed and the endive is tender, about 10 minutes.", "Garnish with walnuts and parsley.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 28 ingredients. The key ingredients include: 2 pound salmon fillet, skin on, 2 teaspoons olive oil, Essence, recipe follows, Salt, and more.

Yes, Salmon with Beurre Rouge and Red Wine Braised Endive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Beurre Rouge and Red Wine Braised Endive

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions