← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
lidias-italy Lidia's Italy
by Lidia Bastianich
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mexican-everyday Mexican Everyday
by Rick Bayless
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
new-american-table New American Table
by Marcus Samuelsson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?