Salmon with Red Wine Reduction and Crispy Salmon Croquets

Feeding your family night after night can be daunting, so in the month of October I’m sharing the trick I’ve used in my kitchen for years, Cook Once, Eat Twice. Cook a double portion of protein and you can have 2 dinners on the table this week in minutes!
This week, succulent salmon topped with a red wine reduction will make your mouth water. I don’t usually pair fish with a red wine sauce, but with salmon’s meaty texture, it really works. This French style reduction would also be wonderful over juicy pork chops or thick cut steak.
Salmon croquets are my son’s favorite so I always cook a double portion of salmon and serve these up a little later in the week as the main course. Salmon croquets are also fantastic served on a nice soft bun or even over crisp salad greens.

Salmon with Red Wine Reduction
1 pound salmon
1 tablespoon Worchester Sauce
Salt and pepper

Red Wine Reduction
1 cup dry red wine such as a Cab or Syrah
The zest from an orange and ½ cup freshly squeezed orange juice
¼ cup balsamic vinegar
1 tablespoon tomato paste
1 teaspoon olive oil
1 teaspoon sugar
1 shallot finely chopped
1 bay leaf
¼ teaspoon salt
¼ teaspoons freshly ground black pepper
3 tablespoons butter

Preheat oven to 350 degrees. In a chefs pan over medium heat place olive oil and shallots and cook for 3-4 minutes until they begin to soften. Add red wine, orange juice, vinegar, sugar, tomato paste, and bay leaf and cook over medium high heat until mixture is very thick, about 20 minutes. Remove pan from heat, remove bay leaf and let cool. Meanwhile, place salmon in baking dish, cover generously with Worchester sauce, salt and pepper and place in the oven. Salmon will cook for 12-20 minutes depending on thickness, you know it is done when fat comes out of the fish on top and it is firm to the touch. When the sauce has cooled to the touch, add salt pepper, zest and butter, whisking until combined. Serve a spoon of sauce over each portion of salmon. Serves 4

Salmon Croquets
Left over salmon or 1 12 ounce can, drained and picked over
2 tablespoons minced onion
1/3 cup panko bread crumbs
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon pepper
1 egg
½ cup cornmeal
1/8 cup olive oil

Flake salmon into a bowl, add all ingredients except cornmeal. Mix well, form croquets and roll in cornmeal. Drizzle warm skillet with olive oil and place croquets in pan. Cook on each side until croquets begin to brown adding additional olive oil as needed.

Romelaude Sauce
½ cup 1/3 less fat Hellmann’s mayonnaise
1/3 cup Grey Poupon mustard made with horseradish
¾ teaspoon cayenne pepper
3 teaspoons Louisiana hot sauce
3 teaspoons Worchester sauce
1/3 cup finely chopped celery

Mix all ingredients and serve.