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Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

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Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

amanda

Equipment

  • Instant Pot Duo Crisp: An electric pressure cooker with a non-stick inner pot and an induction stovetop base, capable of performing multiple functions including slow cooking. Ideal for steaming vegetables or quickly cooking salmon.

  • KitchenAid Artisan 5 Quart Stand Mixer: A versatile stand mixer with a variety of attachments, perfect for making doughs and batters. Useful when preparing quick marinade preparations that might complement the sauce or fillings in the salmon dish.

  • OXO Good Grips Baked Potato Utensil Set (3): This set includes three utensils designed for ease of peeling, slicing, and scooping baked potatoes. Useful when preparing side dishes or serving the main ingredients without damage.

  • Le Creuset 7-Inch Fry Pan with Lid, Cast Iron (1 Piece): A cast iron fry pan that can be used for various cooking methods, including searing salmon or preparing side dishes with even heat distribution.

  • Oxo Complètement Stainless Steel Vegetable Chopper (8200): This chopper chops vegetables into fine pieces, helpful for quickly preparing ingredients like a salad garnish or side dish. Ensures evenly sized cuts for consistent cooking.

  • OXO Good Grips Bamboo Salad Tongs (1 Pair): These tongs are perfect for handling food items like salmon fillets without causing damage and come in handy for serving dishes neatly on the table.

  • Cuisinart Compact 8-Piece Cook'n Chef Cutting Board Set (Red): Includes various sizes of cutting boards, easy to prep and serve ingredients or use as a presentation base for dishes.

  • KitchenAid 5 Quart Commercial Grade Stainless Steel Blender (Red): Can be used to prepare sauces or fillings that might accompany the main salmon dish, providing smooth results with tough ingredients.

  • Instant Pot Duo Pressure Cooker LCD Glass Touch Screen Digital Display 6 Quart: Similar versatility as the first item for multiple functions and cooking various components simultaneously during meal preparation.

  • OXO Good Grips Silicone Slotted Fork Set (3 Pairs): Efficiently drains excess liquid from salmon or other cooked ingredients, ideal for both preparation and serving with easy cleaning properties.

Ingredients

  • 1/2 cup dry red wine

  • 1/4 cup minced shallots

  • 1/2 teaspoon red wine vinegar

  • 2 8-ounce Yukon Gold potatoes

  • Fine sea salt

  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided

  • 2 tablespoons whole milk

  • 1/2 cup sour cream

  • 4 tablespoons chopped green onion tops, divided

  • 4 ounces smoked salmon, chopped

  • 1/4 cup water

  • 4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips

  • Cracked black peppercorns

  • Chopped fresh chives

Instructions

1

Instruction 1

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
2

Instruction 2

Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
3

Instruction 3

Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
4

Instruction 4

Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
5

Instruction 5

Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
6

Instruction 6

Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
7

Instruction 7

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
8

Instruction 8

Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.
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