Salmon with Beurre Rouge
Contributed by Catsrecipes Y-Group
- Makes 4 servings
- 2 tablespoons minced shallots
- 2 cups fruity, not-too-tannic red wine
- 2 tablespoons balsamic or red wine vinegar
- 1½ to 2 pounds salmon fillet
- salt and freshly ground black pepper
- 1 stick butter, cut into 6 or 8 pieces
- chopped fresh parsley or chervil for garnish
- Combine shallots, wine and vinegar in a small saucepan and turn heat to high.
- Cook until it is reduced to about ¼ cup, 10 minutes or so.
- Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan.
- Sprinkle salmon with salt and pepper and place it, skin side up, in skillet.
- Cook over medium-high heat until nicely browned, about 5 minutes, then turn.
- When red wine mixture has reduced, turn heat to very low.
- Add butter a piece at a time, stirring after each addition until it is incorporated.
- When all butter has been added, taste and adjust seasoning.
- Use a sharp knife to peek inside thickest part of fish to judge doneness.
- When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates.
- Spoon sauce over fish, garnish if you like, and serve.