Roasted Salmon with Beaujolais and Grape Coulis #Winophiles

Tender, flaky salmon fillets, roasted to perfection and topped with a Beaujolais wine and Grape Coulis.  

Enjoy this meal paired with the same wine used to make the coulis for a wonderful, easy meal this Holiday Season......

Camilla of Culinary Cam is hosting our French Winophiles group this month and invited us to travel the Beaujolais district of Burgundy, France.  

On the third Thursday of November each year, winemakers release a wine they call Beaujolais Nouveau.  It has gotten a lot of fanfare.  Some winophiles love it while others hate it.  But it is only one of four red wine categories from this area showcasing the Gamay grape.

You can also enjoy Beaujolais, Beaujolais Villages, and Beaujolais Cru.   Any of these were acceptable for this month's event.

Let's see what everyone decided to share today......

• A Burgundian Approach to Beaujolais by Food Wine Click!
• Oeufs en Meurette + Domaine Fagolet Morgon Le Janin 2020 by Culinary Cam
• Roasted Salmon with Beaujolais and Grape Coulis by A Day in the Life on the Farm
• Thanksgiving Leftover Dishes with Beaujolais by Our Good Life
• 2016 Georges Dubœuf Domaine des Rosiers Gamay, Moulin-à-Vent, Beaujolais: wait, how old? by Wine Predator...Gwendolyn Alley

For today's event, I bought two bottles of 2021 Beaujolais Special Select.  One to use in the recipe and one to pair with the dinner.  These wines from Jean-Claude Debeaune were purchased from Total Wine for $18 each.

I was able to find out very little about the winery online but the wine is sold through many venues and appears to be popular.  I found it to be fruity and wonderful.  It was the perfect wine to use for this recipe and it, of course, paired amazingly well with the salmon.   

This was a spur-of-the-moment dinner.  Our daughter, Marina, and granddaughter, Little Miss M were coming for dinner and I had my meal planned.  Then I got a call that our son-in-law, who is Hindu and does not eat pork or beef, had arrived home.  He is a truck driver and gone for weeks at a time. It is always cause for celebration when he can come home for a few days. 

I set aside the dinner I had planned for another night and made this dish instead.  The recipe calls for 1 1/2 cups of wine for the Coulis so between the remaining wine in that bottle and the second bottle I had purchased we had plenty for all of us to enjoy with our meal.

You can make this recipe with Beaujolais Nouveau.  You will find those wines available shortly and they will probably have a lower SRV than the other wines from this area.  I was very pleased with the results I got using the Special Selection and would probably buy a higher-end Beaujolais for drinking and use the Nouveau for the sauce.

Salmon, Roasted, Sauce, Fish, Wine, Grapes

Entrees, Fish

French

Yield: 5 servings

Author: Wendy Klik

Roasted Salmon with Beaujolais and Grape Coulis

Tender, flaky salmon fillets, roasted to perfection and topped with a Beaujolais wine and Grape Coulis.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 3-4 lb salmon fillet, cut into 5 equal portions
• 1 lb. seedless red grapes
• 6 T. butter, divided
• 1 small leek, white part only, cut in half, rinsed well, and thinly sliced
• 3-4 mushrooms, thinly sliced
• 2 shallots, thinly sliced
• two shakes hot pepper sauce
• 1/1/2 c. Beaujolais wine
• 1 1/2 c. clam juice
• 1 c. cream
• salt and pepper, to taste

Instructions

1. Place the grapes into a food processor and puree until smooth. Place into a food mill and strain to remove skins. Set the juice aside.
2. Melt 2 Tablespoons of the butter in a medium saucepan over low heat. Add the leek, mushrooms, and shallots. Season with salt and pepper and cook until soft and fragrant.
3. Turn the heat to high and add the wine. Cook and stir until reduced by half.
4. Add the clam juice and continue to cook until reduced by half again.
5. Add the cream and continue to cook until reduced by half. Place this mixture into the food processor used for the grapes and puree until smooth. Pass through a fine sieve back into the saucepan and keep warm over low heat.
6. Season the salmon fillets with salt and pepper. Melt the remaining 4 Tablespoons of butter in a large, oven safe, skillet over high heat. Add the fillets, flesh side down, and sear for 1 minute. Turn over so the skin side is on the bottom and place in a preheated 350* oven for about 5 minutes, until cooked through and flaky.
7. Place the fillets onto a platter and spoon the coulis on top before serving.

Nutrition Facts

Calories

972.26

Fat (grams)

51.53 g

Sat. Fat (grams)

22.89 g

Carbs (grams)

34.15 g

Fiber (grams)

1.88 g

Net carbs

32.27 g

Sugar (grams)

20.72 g

Protein (grams)

66.61 g

Sodium (milligrams)

582.86 mg

Cholesterol (grams)

265.06 mg

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