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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Red Cabbage and Onions:
  • 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.
  • Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
  • Make sauce:
  • 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.
  • Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
  • Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
  • Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
  • Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
  • Season sauce with salt and pepper and keep warm, covered.
  • Cook salmon:
  • Pat salmon dry and season with salt and pepper.
  • 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.
  • Turn over and saute until just cooked through, about 3 minutes more.
  • Serve salmon on top of red cabbage and onions with sauce spooned over.
Advertisement