Prep 15 mins
Cook 30 mins
One of Wolfgang's Puck's recipes made with Alaskan King Salmon filets. Wild Salmon is best to use. If you live in the Pacific, Alaskan salmon would be affordable, but if you live on the Atlantic side of the country, Atlantic salmon would be more affordable (though wild is harder to find). Either way, using wild over farm-raised is preferred due to the superior taste.
- 6 tablespoons unsalted butter
- 1 shallot, chopped
- 1 garlic clove, minced
- 1 tomatoes, peeled, seeded, and chopped
- 0.5 (750 ml) bottle cabernet sauvignon wine
- 2 tablespoons balsamic vinegar
- 1 cup chicken stock
- fresh ground black pepper, to taste
- 1 1⁄2 tablespoons ground black pepper
- 1 1⁄2 tablespoons fresh ginger, finely minced
- 4 (6 ounce) alaskan king salmon fillets
- olive oil
- Heat 2 tablespoons butter in a saute pan until foamy. Add shallot, garlic, and tomatoe and saute for several minutes, or until shallot is translucent.
- Add wine and vinegar and continue cooking over medium heat until reduced by half.
- Add chicken stock and reduce again by half.
- Finish sauce with butter, by taking sauce off of heat and gently swirling butter with a whisk to desired consistency. Season to taste with salt and freshly ground black pepper. Keep warm. (Note that you want to be careful when adding the butter at the end. If sauce is at a rolling boil when butter is added, butter will break and a smooth consistency will not be achieved).
- Mix ginger and pepper. Season salmon with salt and coat with ginger pepper mixture. Sprinkle with olive oil and grill or saute salmon until desired doneness.
- Divide sauce among four warm dinner plates.