Salmon with Red Wine-Balsamic Sauce

Name: Salmon with Red Wine-Balsamic Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 473 milliliters dry red wine; 2 Tbsps heavy cream; 2 Tbsps extra-virgin olive oil; 1 teaspoons cracked black pepper; 680 grams skinless salmon fillets; 4 servings Salt and freshly ground black pepper; 1 small shallot, minced; 1 thyme sprig; 4 Tbsps cold unsalted butter, cut into tablespoons

Salmon with Red Wine-Balsamic Sauce is a gluten free, primal, and pescatarian main course. This recipe serves 4. One portion of this dish contains around 34g of protein, 32g of fat, and a total of 549 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have salt and pepper, shallot, salmon fillets, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium saucepan, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and cook over moderate heat until softened, about 4 minutes.

Ingredients you will need

Shallot

Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes.

Ingredients you will need

Balsamic Vinegar

Black Pepper

Red Wine

Thyme

Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm.

Ingredients you will need

Salt And Pepper

Butter

Cream

Sauce

Equipment you will use

Whisk

Bowl

Frying Pan

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side up. Cook over moderately high heat until the fillets are browned, about 4 minutes. Turn the salmon and cook over moderate heat until the fish is just opaque throughout, about 3 minutes longer.

Ingredients you will need

Salt And Pepper

Salmon

Olive Oil

Fish

Equipment you will use

Frying Pan

Transfer the salmon to plates, spoon the sauce over the fish and garnish with ground black pepper.

Ingredients you will need

Ground Black Pepper

Salmon

Sauce

Fish

Serve immediately.

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 473milliliters

dry red wine 2Tbsps

heavy cream 2Tbsps

extra-virgin olive oil 1teaspoons

cracked black pepper 680grams

skinless salmon fillets 4servings

Salt and freshly ground black pepper 1small

shallot, minced 1

thyme sprig 4Tbsps

cold unsalted butter, cut into tablespoons

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.