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La Belle Cuisine -
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"To cook is to
create. And to create well...is an act of integrity, and faith."
Salmon with Red-Wine
Sauce
 
"A good cook is like a sorceress who dispenses
happiness."
~ Elsa Schiaparelli
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Friday, November 10, 2006
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Glass of Red Wine
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Salmon with Red-Wine Sauce
Food & Wine Archives
" The success of this
simple recipe lies in the quality of the wine. Choose a
full-bodied red and you'll be rewarded with a
richly colored, flavorful sauce."
Wine Recommedation: Pinot
noir is a classic wine match with salmon. Look for a recent vintage from
either California or Oregon and chill it for fifteen minutes before
serving.
Servings:
4
Ingredients:
1
tablespoon cooking oil
4
salmon steaks, about 1 inch thick
(about 2 pounds in all)
Salt
Fresh-ground
black pepper
1/2
cup red wine
2
scallions, bulbs and green tops chopped separately
3
tablespoons butter, cut into pieces
1.
Heat the oven to 450 degrees F. Put the oil in a small stainless-steel,
enameled, or nonstick roasting pan and heat in the oven for 5 minutes.
Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the
fish
in the hot pan; cook in the oven until just done, about 8 minutes.
2.
Remove the fish from the pan and transfer to paper towels to drain. Pour
off any oil remaining in the pan. Put the pan over moderate heat and add
the wine and the chopped scallion bulbs. Bring to a boil, scraping the
bottom of the pan to dislodge any brown bits. Cook until the wine is
reduced to approximately 3 tablespoons, 1 to 2 minutes.
3.
Reduce the heat to low and whisk in the butter. Season the sauce with a
pinch each of salt and pepper. Put the fish on plates, browned-side up.
Sprinkle the scallion greens over the top. Spoon the sauce around the
fish.
Fish Alternatives:
Firm tuna steaks would taste delicious with the red-wine sauce. Milder
fish steaks to use include halibut and cod.
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