Salmon Braised in Pinot Noir (One Serving)

Submitted by dogsandwoods

"This recipe appeared in the 06/09/09 issue of the Toledo Blade. They said that it was adapted from Molly Stevens' "All About Braising". This recipe is for a single serving and may be multiplied as needed. PUBLISHED NOTE: Using red wine to cook fish seems unusual, but its tart fruitiness cuts the richness of salmon and plays off the meaty mushrooms and bacon. INGREDIENT NOTE: The recipe calls for cremini mushrooms, but 'zaar won't take it."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 1 salmon fillet
• Serves: 1

ingredients

• bacon, 1 slice, uncooked, cut into 1/2 inch pieces
• 2 teaspoons unsalted butter
• 2 ounces small mushrooms, cut into 1/4 inch slices (about 3/4 c)
• kosher salt
• fresh ground black pepper
• 1 small leek, finely chopped (1/2 c)
• 1 small shallot, finely chopped (1 T)
• 1 cup light red wine, such as pinot noir or 1 cup beaujolais wine
• 1 sprig thyme
• 6 ounces salmon fillets, 1 inch thick with the skin on, rinsed and patted dry

directions

1. Cook's note: To clean leeks for this recipe, discard outer layer and trim the root end and dark green leaves. Cut crosswise into 1/2 inch pieces, place in a bowl and cover with cool water. Let sit for about 10 minutes to allow sediment to fall to the bottom of the bowl; drain and pat dry with paper towels.
2. Preheat over to 350°F.
3. Heat a medium skillet over medium heat, add bacon and cook for 8 minutes or until crisp. Transfer bacon to a small plate and pour all but a teaspoons of bacon grease into a small bowl.
4. Return the skillet to the stove and increase the heat to medium-high. Add 1 tsp of the butter and the mushrooms, then season lightly with salt and pepper. Cook, stirring often, for about 5 minutes, ntil the mushrooms release their moisture and it then evaporates. Add to the bacon on the plate.
5. Return the skillet to medium high heat. Add the leek and shallot, stirring to coat with the butter and bacon fat. Season lightly with salt and pepper. Cook, stirring often, for about 5 minutes or until the vegetables are starting to brown.
6. Add the wine and thyme and bring to a boil. Cook for about 3 or 4 mintes or until the wine has reduced by half.
7. Season the salmon lightly on both sides with salt and pepper then place in the skillet, skin side down. Cover tightly and transfer to the over.
8. Quick braise for 7 to 8 minutes, checking to make sure that the liquid is barely bubbling. (Reduce heat accordingly if it is bubbling too hard.).
9. The salmon will be done when it is opaque on the outside yet slightly translucent in the center. Transfer the cooked fillet to a service plate; cover loosely while you finish the sauce.
10. Use a fine mesh strainer to strain the liquid into a bowl, pressing on the vegetables and thyme to extract as much liquid and flavor as possible. Discard the solids.
11. Return the strained liquid to the skillet and place over medium heat.
12. Cook for a few minutes, until the wine is reduced is redced by one third, then whisk in the remaining tsp of butter.
13. Add the reserved bacon and mushrooms, stirring to combine.
14. Cook for a minute or so until heated through; taste and adjust the seasoning as necessary.
15. Spoon the sauce over the salmon and serve hot.