Salmon with Beurre Rouge

From Recidemia
Jump to: navigation, search


Contributed by Catsrecipes Y-Group

  • Makes 4 servings



  1. Combine shallots, wine and vinegar in a small saucepan and turn heat to high.
  2. Cook until it is reduced to about ¼ cup, 10 minutes or so.
  3. Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan.
  4. Sprinkle salmon with salt and pepper and place it, skin side up, in skillet.
  5. Cook over medium-high heat until nicely browned, about 5 minutes, then turn.
  6. When red wine mixture has reduced, turn heat to very low.
  7. Add butter a piece at a time, stirring after each addition until it is incorporated.
  8. When all butter has been added, taste and adjust seasoning.
  9. Use a sharp knife to peek inside thickest part of fish to judge doneness.
  10. When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates.
  11. Spoon sauce over fish, garnish if you like, and serve.