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REC: Salmon in Red Wine Butter Sauce. This sauce is unusual and the pruple color

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Joined: Dec 14, 2005


Posted to Thread #15145 at 4:46 pm on Jun 15, 2009

with the salmon is really something. I made this last night for a surf 'n turf dinner, along with gtilled London Broil. The sauce was good with the beef too, but not as good as I hoped. If I did it again I would try to grow an extra pair of hands and make bernaise sauce for the beef.


(From Bon Appetit, or maybe LA times? I'm not sure where I got it but I've had it for many years. The original recipe says to strain the finished sauce base but I don’t. Serves 6.)

1 1/4 cups dry red wine
5 tbs. red wine vinegar
2 shallots, minced
4 fresh thyme sprigs

1 tbs. unsalted butter
1 tbs. olive oil
6 8-oz salmon fillets, 3/4" thick, skinned

12 tbs. cold unsalted butter, cut into pieces

Boil first 4 ingredients until reduce to 1/3 cup. Discard thyme. Set aside at room temperature (up to 6 hours ahead.)

Season salmon with salt and pepper and sauté salmon in the butter and oil until brown and cooked through, in two batches if necessary, about 4 minutes per side. Keep warm.

Bring sauce base back to simmer. Off heat, whisk in 2 tbs. cold butter. Set over low heat and whisk in remaining butter 1 tbs. at a time. (If drops of melted butter appear or if sauce begins to break down, remove from heat and whisk in 2 tbs. cold butter.) Season with salt and pepper. Serve with salmon.

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