Recipes

Best served with...

Cabernet Sauvignon / Cabernet Franc.

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Fillet of Salmon with a Wine Sauce
foodandwinebooks.com

Ingredients

  • 3 tablespoons balsamic vinegar
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 tomato, chopped
  • 1 cup chicken stock
  • 3 tablespoons butter, cut into 1/2-inch pieces
  • 1 1/2 pounds salmon fillet, cut into four pieces, brushed with olive oil and seasoned with salt and pepper

Preparation
In a saucepan, combine wine, vinegar, shallot, garlic and tomato. Reduce over medium heat to half the amount. Add chicken stock and reduce by half again. Whisk in the butter.

Heat a non-stick sauté pan over high heat. Add salmon and sear until nicely browned. Finish cooking on reverse side over medium heat. To serve, place on plates and pour warm wine sauce over the salmon. Serves 4.