Sounds Good: Salmon Steaks w/Bercy Sauce, sauteed gnocchi and green beans

Today was our 6th wedding anniversary. Time flies when you're having fun! To make it special, and save money, we decided to have a 5 star meal, on a 1 star budget. 

I made the potato gnocchi again but I sauteed it this team to give it texture, color, and flavor. I also sauteed some blanched green beans with them. I used a fish stock from the grocery story to make a Veloute Sauce. Then, I took some Sauvignon Blanc wine with white onions, and more fish stock, and reduced the liquid to almost nothing, and then added it back to the Veloute Sauce. Combining them makes something called a Bercy sauce. Super tasty, on the strong side, but paired with a lightly seasoned Salmon Steak, it was awesome. 

Below are the pictures:

If you have questions or comments, PLEASE POST THEM!

Sounds Good #3 part 2:Buffalo Salmon

Out of the oven, notice the creamy white part of the flesh? Salmon when it 

is done starts to ooze fat from between the layers. It's DONE. If you like your fish 

not as dry, cook till an internal temperature of about 140F. If the meat gets to 

165 it's going to start to get dry and flaky. 

Our dinner plated! Buffalo Salmon with herb rice and steamed veggies!

The panko bread crumbs were hard to find but we finally found a supermarket with an international section that happen to have it for $2.50 a pound. 

Sounds Good #3:Buffalo Salmon

I love hot wings and I love Salmon (cooked medium). What could be better? Buffalo Salmon, why not?

Today's recipe comes from the May 2008 of Gourmet Magazine, page 144. 

Buffalo Salmon:

Serves 6 takes about 30 minutes

5 Tablespoons unsalted butter

1/4 Cup hot sauce such as Frank's Redhot

1/3 Cup Panko bread crumbs

1 Tablespoon vegetable oil

2# piece salmon fillet with skin on

Preheat oven  to 425F with rack in upper 3rd. Lightly oil a shallow baking pan. Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce. Toss panko with oil in a bowl. Put salmon skin side down in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve skin side down. 

Wow, think I'm going to have it tonight with some sauteed veggies!