Salmon is one of my favorite sources of protein. It’s filling and extremely versatile. I usually eat it as a fillet with a side of (cauliflower) rice or steamed veggies, but you can also cut it into small chunks and use a spicy cashew panko to fry them, you can ground it and make flavorful salmon muffins, or shred it with some light cream cheese, scallions, and dill for a tasty appetizer dip.
My pan-seared salmon in red wine garlic sauce is an explosion of flavor featuring tangy bites of salmon in a buttery, smoky wine sauce. Hope you like it!
- 4 wild Alaskan salmon fillets (skin removed)
- 1 carrot, diced
- 1 stick of celery, diced
- 1/4 cup extra virgin olive oil
- 1 tbsp chili oil
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 1 tsp soy sauce
- 1 tbsp ginger, minced
- 1 tsp ground cumin
- 1 tsp cayenne
red wine garlic sauce
- 3 cloves garlic, minced
- 2 pearl onions, thinly sliced
- 2 cups dry red wine
- 1 tsp fresh rosemary, minced
- 1 tbsp honey
- 1/2 cup water
- 2 tbsp butter
HOW TO MAKE IT
- In a large bowl, mix together all the marinade ingredients. Place the salmon fillets in the marinade and softly massage the marinade into the fillets so that everything is evenly coated. Cover the bowl in plastic wrap and refrigerate for 1 hour.
- After an hour, heat up your skillet to high heat with a little olive oil. Once the pan is hot, place the salmon fillets in the pan (not too close to each other) and cook each side from about 4 to 5 minutes. Remove from heat and set aside.
- Now, in another skillet on high heat, fry the garlic and pearl onions until lightly golden.
- Once the garlic and onions turn lightly golden, add the dry red wine, rosemary, and honey. Let this boil for about 8 to 10 minutes (it should start to reduce by about half the amount).
- Once the sauce has reduced, add the water and whisk in the butter and salt. It should thicken slightly and have look glossy.
- Pour the sauce over your salmon fillets and top with carrots and celery for a little extra crunch. Enjoy!