Fillet of Salmon With Pinot Noir Sauce
- Ready In:
- 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.
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<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p> <p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p> <p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>