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Grilled Salmon in Wine with Grilled Pupunha
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Fillet Salmon500 g
- Pupunha palm heart1 unit(s)
- White pepper and salt to taste
- Butter3 tablespoon
- Olive oil1 tablespoon
- For the sauce: pink pepper (Grain)10 unit(s)
- White pepper (grain)6 unit(s)
- Butter2 tablespoon
- Fresh cream (2/3 cup)150 ml
- Unpeeled ginger (2 cm whole piece)1 unit(s)
- White dessert wine (sotterne, late harvest, white port)200 ml
- Enter (Dill) branch1 unit(s)
- Something (tooth)1 unit(s)
- (Follow this order of preparation, you will save time, and everything will be ready at the same time!) For the sauce: Mix the butter, sour cream, dill, peppers, ginger, white wine and garlic in a saucepan. Let it reduce over low heat by half its volume. Adjust the salt only at the end. Meanwhile, prepare the peach palm and salmon.
- For the pupunha: Cut the peach palm stem in half. Put the part first, season with salt to taste. Heat a skillet and melt 2 tablespoons of butter. Place the shell side first in contact with the bottom of the skillet (it is thicker and harder, it needs more time). Cover the skillet and let it grill for 8 minutes on one side. Flip, cover the skillet again, and brown for another 5 minutes. Cut and emerge along with the salmon and the wine sauce.
- For the salmon: Season the salmon fillets with salt and white pepper. Heat a skillet with 1 tablespoon of butter and 1 tablespoon of oil. Add the fillets first on the skin side, then on the other side. The tip is not to keep turning the fish, so you don't run the risk of breaking it. Turn only once. The right time is when you see the color change of the grill (that white one) at about 2/3 of its height. If you prefer, remove the skin from the salmon before grilling, and anyway, start browning on the side where the skin was.
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