Low Carb / Keto Salmon Poached in Red Wine with a Red Wine and Butter Sauce. 2 grams of Carbs .

This is a beautiful and unique dish in the French tradition . Salmon is one of my favorites due to its versatility , red wine marinades and sauces are mostly used with red meat with few exceptions like Coq au Vin , This recipe is the only one I know of using red wine with fish , its delicious and makes a stunning presentation.

Low Carb / Keto Classic Salmon Poached in Red Wine with a Red Wine Sauce.

Ingredients:

2 or 4 – Skinless salmon filets.

For the marinade.

1 – Bottle of dry red wine.

1- Shallot minced.

1- Tablespoon dry Tarragon.

3- Cloves of garlic.

6-8 -Black pepper corns whole.

1- Bay leaf

1- Tablespoon of butter.

For the Sauce

1-Tablespoon lemon juice

4- Tablespoons chilled butter

Salt and pepper.

Preparation:

Begin by preparing the marinade .In a lidded sauce pan over medium heat sweat the shallot in 1 tablespoon of butter adding a pinch of salt at this time.

Add in the tarragon and stir till the herb gives off its aroma.

Crush the garlic cloves and toss into sauce pan, along with the pepper corns and bay leaf.

Pour in entire bottle of wine and raise temp to high bringing to a boil.

Optional. With a long stim match or grill lighter, CAREFULLY ignite alcohol and burn it off. Cut the burner off and be prepared to snuff the flame with the lid. SEE VIDEO LINK.

https://www.youtube.com/watch?v=gvkyA-vjTSA&t=25s

Once the flame is out let set the marinade aside and allow to completely cool to room temp.

Once cool, strain out the aromatics, pressing out all the marinade with the back of a wooden spoon.

Lightly salt the salmon filets then place them into a zip lock bag and pour in marinade, force out excess air and close. Place in fridge up to two hours.

To finish and serve.

Pre heat oven to 300 degrees.

Remove filets from marinade and retain ¼ cup of marinade per filet for making the sauce and put into a sauce pan over high heat and reduce by half or more till the marinade become a light sauce and set aside.

Meanwhile place fillets into a pan just big enough to hold them and pour over remaining marinade.

Place on stove top and bring to a simmer, cover with a cartouche (see video https://www.youtube.com/watch?v=gvkyA-vjTSA&t=25s ) and place in the oven setting timer for 6 minutes.

Meanwhile reheat sauce add lemon juice and beat in the chilled butter, set aside and keep warm. BUT DO NOT ALLOW TO BOIL or the sauce will break.

After six minutes in the oven remove salmon and check for doneness. If it suites you remove from marinade and place on a paper towel and blot up excess liquid. If not return to the oven for a minute or two more.

One blotted dry, plate right away on a warm plate and drizzle sauce across the top of each filet, garnish with a little fleur de sel and cracked pepper. Serve right away.

Nutrition Facts ( Fish only ) Servings 4.0 Amount Per Serving calories 450 % Daily Value * Total Fat 24 g 38 % Saturated Fat 8 g 38 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 198 mg 66 % Sodium 143 mg 6 % Potassium 192 mg 5 % Total Carbohydrate 2 g 1 % Dietary Fiber 0 g 0 % Sugars 0 g Protein 61 g 123 % Vitamin A 34 % Vitamin C 0 % Calcium 1 % Iron 0 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Recipe for the riced cauliflower milanese https://www.cheftylermacon.com/post/low-carb---keto-riced-cauliflower-with-parmesan-cheese-and-saffron-8-total-5-net-carbs

And for the green beans https://www.cheftylermacon.com/post/big-pot-blanching-or-vegetables-the-french-way