Prep 30 mins
Cook 0 mins
Unique flavor and purple sauce - something different! From Gourmet magazine.
- 24 ounces skinless salmon fillet (four six-ounce center-cut pieces)
- 1 1⁄2 cups pinot noir wine or 1 1⁄2 cups dry red wine
- 1 -2 tablespoon freshly cracked black pepper (depending on your taste)
- 2 tablespoons finely grated peeled fresh gingerroot
- 2 tablespoons minced garlic
- 3 tablespoons cold unsalted butter, cut in three pieces
- Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total.
- Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered.
- Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.
Amazingly good! Will definitely make again.
This recipe was a disaster for me. I am not going to rate it low, because I have a history of bad luck with any fish recipe made on the stovetop, so maybe it is me? But the fish was completely raw in the middle at the end of the suggested cooking time. I had the pan very hot for the searing and the liquid simmering the whole time. I ended up having to cut it in several pieces to get it to cook and had almost no sauce left. The only way I finally got it to cook was by putting a lid on it. I am wondering if this was a step left out. I will say the flavor was pretty good in the end, but it was more like fish stew!
This is a really nice presentation for salmon. The sauce is actually very subtle, letting the flavor of the salmon come through. The cooking time was spot on. Will be making this again! Made for Fall 2008 PAC.