Salmon With Parmesan Potatoes and Riesling Sauce


Course : Salmon
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


2 cups riesling wine -- medium dry

1 cup clam juice -- or fish stock

2/3 cup shallot -- chopped

1/4 cup white wine vinegar

1 teaspoon sugar

1 cup whipping cream

1 pound red potatoes -- small halved

3 tablespoons olive oil

1 large red onion -- thinly sliced

2 tablespoons gherkins -- chopped

2 tablespoons capers -- drained

2 tablespoons butter -- 1/2 inch pieces
 

Preparation / Directions:


Combine first 5 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1 3/4 cups, stirring occasionally, about 40 minutes. Strain into heavy small saucepan. Add cream and simmer until reduced to 1 cup, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook potatoes in pot of boiling salted water until just tender, about 12 minutes. Drain well. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add potatoes and onion; saute until onion is golden brown, about 10 minutes. Add gherkins and capers; saute 2 minutes. Remove from heat. Mix in cheese. Season to taste with salt and pepper. Meanwhile, heat remaining 1 tablespoons olive oil in large nonstick skillet over medium high heat. Sprinkle salmon fillets with salt and pepper. Add salmon to skillet and cook until just opaque in center about 3 minutes per side. Bring sauce to simmer. Add butter and whisk until melted and smooth. Spoon potatoes into cent of 4 plates. Top with salmon. Spoon sauce around.

 

Nutritional Information:

590 Calories (kcal); 38g Total Fat; (64% calories from fat); 5g Protein; 41g Carbohydrate; 97mg Cholesterol; 429mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Salmon Recipes