Sunday, April 11, 2010

Red Wine Salmon




I made this dish a couple times now and it gets a little bit better each time. It is a bit fattening (there is an entire stick of butter in the sauce) but is great if you want to impress. I got the recipe from my Mark Bittman book, How to Cook Everything.

I found some great looking salmon at Citarella with BP II and was very excited to try something a little different. I think we are both tired of my lemon caper sauce. I paired it with some buttered orzo and a light salad with homemade croutons.



Ingredients:

4 Salmon fillets
Salt and pepper
1 TB shallot, chopped
2 Cups of Red Wine
2 TBL red wine vinegar
8 TBL of butter

Red Wine Sauce

Brown shallot in a medium saucepan. Add red wine and vinegar and let reduce by 1/3. Turn heat down to low. When the liquid has reduced, start adding the butter one tablespoon at a time. The sauce is ready when the liquid becomes creamy and rich.

Salmon

Salt and pepper salmon fillets on both sides. Heat a medium size NONSTICK with about 2 TBL of olive oil to medium heat. (Very important. It is so frustrating to try and flip your fish and the whole thing falls apart before your eyes. ) When the pan is good and hot, place your fish in the pan skin side up. Cook for about 5 minutes or until a nice brown crust forms. Flip and do the same for the other side. When fish is cooked though, top with red wine sauce.

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