Dale's Kitchen: Recipes

Search Recipes

Slow-Roasted Salmon with Black Truffles, Spinach, Pinot Noir Sauce
Recipe by: (Serves four)

Ingredients:
For the Salmon:
4 Salmon filets, approx. 6 oz. each, skin on
Zest of 1 lemon, chopped
3 Tbsp coarse salt, preferably kosher
2 Tbsp raw sugar
½ cup Sauternes, or other Late Harvest wine

1 oz chopped black truffle (optional)
2 Tbsp Extra Virgin Olive oil

For the Pinot Noir Sauce:
1 lb. chicken wings
2 shallots, chopped
2 cups Pinot Noir wine
1 small branch fresh thyme
1 quart DK Chicken Stock
1 cup DK Beef Stock (optional)
pinch salt
2 Tbsp butter

For the Spinach:
1 leek, sliced to 1/8 inch
1 lb fresh spinach
2 Tbsp butter
pinch salt

Method:
Mix together the salt, sugar, lemon zest, and Sauternes. Place the salmon filets skin side down in a plastic container, and spread the Sauternes mixture evenly over the entire surface. Cover tightly and refrigerate for two to three hours.

Roast the chicken bones in a 350 degree oven. Combine the chopped shallots, red wine, roasted bones, and the fresh thyme in a 4-quart saucepot. Bring to a boil and reduce to a syrupy consistency. Add the chicken stock and veal stock, bring to a boil, and reduce to half its quantity. Strain and set aside until ready to use.

Preheat the oven to 200 degrees.

Combine the chopped truffle and the extra virgin olive oil. Make an incision horizontally through each salmon filet, approximately 1 inch wide, all the way through. With a small spatula, palette knife, or teaspoon, gently push in the chopped truffle mixture.

Gently rinse off the marinade under cold running water. Place the four salmon filets, skin side down, on an ungreased cookie sheet. Slowly roast the salmon filets for 15 to 20 minutes, or until they just begin to split when gently squeezed.

Meanwhile, heat a twelve-inch sauté pan to medium, add the butter, and slightly brown it. Add the sliced leek. Sweat for five minutes, then turn up the heat and add the spinach. Sauté until all the spinach is wilted, and season to taste.

To Serve:
Reheat the Pinot Noir Sauce, and whisk in the butter. Divide the spinach into four portions, and place in the center of four plates. Remove the salmon filets by gently pulling them off their skins. Place on top of the spinach, pour the Pinot Noir Sauce around the salmon, and serve immediately.

< back to recipes