Cookstr.com

Salmon with Red Wine and Balsamic Vinegar

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

FLAVOR BUILDING

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

SERVES4

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturebuttery, creamy, rich, tangy, tart, winey

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)

Instructions

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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password