Salmon with Red Wine-Balsamic Sauce
- Yield: 4 servings
- 2 tbsp Extra-virgin olive oil
- 1 Small shallot, minced
- 1 sprig Thyme
- 1/2 tsp Cracked black pepper
- 2 cups Dry red wine
- 1/4 cup Balsamic vinegar
- 2 tbsp Heavy cream
- 4 tbsp Cold unsalted butter, cut into tablespoons
- Salt, to taste
- Ground black pepper, to taste
- 4 Skinless salmon fillets, 6 oz each
- Heat 1 tbsp olive oil over medium heat. Add the shallot and cook until softened, about 4 minutes.
- Add the thyme, black pepper, red wine and balsamic vinegar and bring to a boil. Continue boiling until mixture is reduced to 2 tbsp, about 12 minutes.
- Remove pan from the heat and whisk in the cream. Continue whisking and add the butter in 1 tbsp at a time.
- Season with salt and pepper to taste. Strain into a bowl, set aside and keep warm.
- Season the salmon fillets with salt and pepper.
- Heat the remaining 1 tbsp of olive oil in a nonstick skillet over medium heat. Place fillets in the skillet, skinned side up. Cook until fillets are browned, about 4 minutes. Turn the salmon and cook until fish is just cooked through, about 3 minutes.
- Transfer the salmon to plates, and pour the sauce over the fillets.
- Serve immediately.
Recipe adapted from FoodAndWine.com