Sunday, June 8, 2008

Salmon Fillets in Chicken Broth

Here’s another great cholesterol-lowering recipe.  Salmon is good for cholesterol levels, and I modify this recipe to use oat bran instead of flour.  The recipe as written uses red wine, which would also be good for cholesterol, but I sub more chicken broth for the wine since we don’t like the taste.  This recipe comes from How to Cook Everything by Mark Bittman.

2 Tablespoon Butter
1 Tablespoon Olive Oil
4 Ea Salmon Fillets (about 6 Ounces Each), Skinned, With Pin Bones Removed
Flour (For Dredging)
Black Pepper, Fresh Ground
1 Medium Onion, Diced
1 Teaspoon Garlic, Minced
1 Medium Carrot, Peeled And Roughly Chopped
1/2 Cup Fresh Parsley, Minced
1/4 Cup Broth (Fish, Chicken, Or Vegetable)
1 Cup Red Wine (Dry, Full-Bodied), Optional

Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes.  Add the butter and oil, turn the heat to high, and wait for the butter foam to subside.  Dredge each of the fillets in the flour and shake off the excess.  Place them, flesh side down, in the skillet.  Season with salt and pepper and brown them quickly, on one side only.  Remove them (browned side up) from the pan to a plate, and keep warm.

With the heat on medium, add the onion, garlic, and carrot to the pan and cook, stirring, until the onion softens slightly, about 5 minutes.  Add half the parsley and some salt and pepper and stir.  Add the broth, raise the heat to high, and reduce until it is almost evaporated.

Add the wine and reduce by about half.  Return the fillets to the pan, skin side down, and cook over medium heat until the fillets reach the desired degree of doneness (peek inside with a thin-bladed knife), about 3 to 5 minutes.  Sprinkle with the remaining parsley and serve immediately.

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