Prep 15 mins
Cook 15 mins
With all of the fresh salmon we have here in the Pacific NW, we are always looking for new ways to prepare it. This is a good one from the RSVP section in Bon Appetit, Heron Park Grille, Kiawah Island, South Carolina.
- 1 cup cabernet sauvignon wine
- 2 tablespoons red wine vinegar
- 2 tablespoons shallots, minced
- 2⁄3 cup whipping cream
- 4 teaspoons butter, room temperature
- 4 tablespoons butter, room temperature
- 32 ounces salmon fillets
- 1 teaspoon pink peppercorns, crushed
- 1 tablespoon gingerroot, peeled and minced
- white pepper
- For sauce:.
- Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.
- Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
- For salmon:.
- Spread 1 teaspoon butter on each salmon fillet. Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil.
- Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.
Very good but a bit too peppery for us, however I used mixed peppercorns instead of the pink as specified. Thanks for sharing!