Roasted Salmon with Yam, Swiss Chard, Cabbage and Red Wine

photoThis was our wonderful Super Bowl dinner tonight. It was super delicious. The recipe is from page 32 of Bon Appetit’s December 2008 issue. It makes 6 servings at 14 weight watchers points each.

 

 

 

 

 

 

Roasted Salmon with Yam, Swiss Chard, Cabbage and Red Wine

Sauce
2 cups dry wine
2 medium shallots, peeled
3 garlic cloves, peeled
2 large fresh parsley sprigs
2 large fresh thyme sprigs
1 fresh rosemary sprig
12 whole black peppercorns
2 cups organic or low salt beef broth
1 tablespoon unsalted butter, room temperature
1 teaspoon all-purpose flour

Fish
4 tablespoons extra-virgin olive oil, divided
1  3 ounce package sliced pancetta, chopped
2 cups 1/3-inch cubes peeled yam (about one 11-ounce potato)
2 cups thinly sliced Swiss chard leaves with center ribs removed
2 cups thinly sliced green cabbage
1 tablespoon butter
1/4 cup dry vermouth or dry white wine
1 cup low-salt chicken broth
6 – 4 0unce ounce salmon filets

Sauce
Bring wine, shallots, garlic, all herb sprigs, and peppercorns to boil in heavy medium saucepan. Boil 5 minutes. Add broth to pot and return to boil. Reduce heat to medium and simmer until mixture is reduced to scant 1/2 cup, about 35 minutes. Strain into small bowl, pressing firmly on solids to release liquid. Return to saucepan. Mix butter and flour in small bowl to paste. Whisk paste into sauce and bring to boil. Season sauce to taste with salt and pepper.

Fish
Heat 2 tablespoons oil in heavy large saucepan over medium0high heat. Add pancetta and cook until browned and crisp, about 5 minutes. Add yam, Swiss chard, and cabbage. Stir until beginning to soften, about 5 minutes. Stir in butter; then add vermouth and simmer until almost all liquid is absorbed, about 2 minutes. Add broth to pot; bring to boil, reduce heat to medium, and cook until vegetables are tender and almost all liquid is absorbed, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add seasoned salmon, skin side up to skillet and cook until browned and just opaque in center, about 4 minutes per side. Remove salmon skin, if desired.

Rewarm red wine sauce in microwave. Divide vegetable mixture among 4 plates. Place salmon atop vegetables and drizzle each with sauce.

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