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Joe

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

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Joined: Dec 14, 2005

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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.


SALMON IN RED WINE BUTTER SAUCE

(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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