Recipe courtesy of Emeril Lagasse
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 servings

Ingredients

  • 1 bottle Merlot Red Wine
  • 1 small onion, quartered
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 2 tablespoons chopped shallots
  • 1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon chopped garlic
  • 2 cups cooked navy white beans
  • 2 cups veal reduction
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 tablespoon butter
  • 4 (6-ounce) salmon fillets, skin off
  • Creole seasoning

Directions

In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 35 to 40 minutes. Remove from the heat and strain. Set aside, keeping warm. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add the shallots and mushrooms. Season with salt and pepper. Saute until the mushrooms start to wilt, about 3 to 4 minutes. Stir in the garlic and white beans. Season with salt and pepper. Saute for 1 minute. Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm. Season both sides of the salmon with Creole seasoning. In a large saute pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium rare. Spoon some of the mushroom/bean mixture in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the wine syrup over each salmon fillet. Garnish with green onions.

IDEAS YOU'LL LOVE

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Seared Salmon with Balsamic Glaze

Seared Salmon with 3 Bean Salad

Recipe courtesy of Dave Lieberman

Ras al Hanout Crusted Seared Salmon

Recipe courtesy of Tanya Holland

Pan Seared Salmon with Haricots Verts Salad

Recipe courtesy of Brian O'Reilly

Pan Seared Salmon with Pink Shrimp Hollandaise

Recipe courtesy of Lynn Crawford

Seared Ginger-Balsamic Salmon with Hot and Sour Slaw

Recipe courtesy of Nina Simonds

Seared Salmon over Risotto Style Potatoes and Corn

Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce

Recipe courtesy of Joel Restaurant

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here