Prep 10 mins
Cook 20 mins
Great Salmon (Use Pacific Wild Salmon)
- 2 cups pinot noir wine
- 1 medium tomatoes, peeled, seeded, and chopped
- 3 tablespoons balsamic vinegar
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup chicken stock
- 3 tablespoons butter, cut into 1/2-inch dice
- 1 1⁄2 lbs salmon fillets, cut into 4 portions
- 1 tablespoon olive oil
- kosher salt
- fresh ground pepper
- Combine the wine, tomato, vinegar, shallot and garlic in a medium saucepan. Bring to a boil over medium-high heat. Cook until reduced by half, about 20 minutes.
- Add the stock and bring to a boil. Cook until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
- Brush the salmon with the oil and sprinkle with the salt and pepper. Heat a large nonstick skillet over medium heat.
- Add the salmon and cook until browned on both sides, about 6 minutes per side.
- Transfer to a serving dish and top with the Pinot Noir sauce.
Sauce is very nice - does not overwhelm the salmon.
My sauce came out a litte runny, but perhaps that is because I did not reduce it enough. The flavor was delicious and it made an excellent presentation. Thanks for sharing, I'll be making this again!