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sauteeing French
Salmon with Red Wine and Balsamic Vinegar

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Because salmon is full-flavored enough to stand up to red wine, I've paired it here with a beurre rouge, a creamy red wine sauce that's finished by swirling in butter, enriching the sauce and giving it a silken, shiny finish. Cracked black pepper and balsamic vinegar work together to balance the sauce.

Yield: SERVES 4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallots
  • ½ teaspoon cracked black pepper
  • 1 thyme sprig
  • ¼ cup balsamic vinegar
  • 2 cups full-bodied red wine
  • 2 tablespoons heavy cream
  • 4 tablespoons (½ stick) unsalted butter, cut into 4 pieces
  • Coarse salt
  • Freshly ground white pepper
  • 4 skinless salmon fillets (7 ounces each)

Directions

Heat 1 tablespoon of the olive oil in a wide, deep saute pan set over medium-high heat. Add the shallots, cracked black pepper, and thyme, and saute for 4 minutes. Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10 minutes. Remove the pan from the heat and whisk in the cream. Then whisk in the butter, I piece at a time. Pour the sauce through a fine-mesh sieve set over a bowl. Discard the solids. Season the sauce with salt and white pepper, and set it aside, covered, to keep warm.

Warm the remaining 1 tablespoon oil in a wide saute pan set over medium-high heat. Season the salmon on both sides with salt and white pepper. Add the salmon to the pan, skinned side up, and cook until lightly browned, about 4 minutes. Turn the fillets over, lower the heat to medium, and cook for another 4 minutes.

To serve, arrange the fillets on a warmed serving platter and drizzle some sauce over each fillet. Pass the remaining sauce alongside in a sauceboat.

VARIATIONS

Tuna, striped bass, and monkfish are good alternatives to the salmon.

Notes

FLAVOR BUILDING

Toadd an aromatic component, finish each serving with chopped flat-leaf parsley, chives, tarragon, or basil.


© 2004 Alfred Portale
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

718kcal (36%)
43mg (4%)
9mg (14%)
131mcg RAE (4%)
914mg
72mg
41g
3g
0g
7g
150mg (50%)
421mg (18%)
16g (80%)
48g (73%)
1mg (8%)
 

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