Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons sugar
• 4  tablespoons water
• 2  tablespoons  balsamic vinegar
• 1⁄4 cup  finely chopped shallot (2 oz)
• 1⁄2 cup  merlot or 1⁄2 cup dry red wine
• 1  cup  canned beef broth
• 1  teaspoon cornstarch
• 4 (5 ounce)  skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)
• 1  teaspoon olive oil

• Red Onions and Onions

• 1  teaspoon olive oil
• 1 1⁄2 lbs red cabbage, cored, cut into 2-inch pieces, and layers separated
• 1⁄2 lb red onion, cut into 1-inch pieces and layers separated
• 2  teaspoons  finely chopped fresh thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Red Cabbage and Onions:
2. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
3. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
4. Make sauce:
5. Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
6. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
7. Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
8. Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
9. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
10. Season sauce with salt and pepper and keep warm, covered.
11. Cook salmon:
12. Pat salmon dry and season with salt and pepper.
13. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
14. Turn over and saute until just cooked through, about 3 minutes more.
15. Serve salmon on top of red cabbage and onions with sauce spooned over.