Baked Salmon with Red Wine Sauce
| Quantity | Description |
|---|---|
| 450ml/14floz | full bodied red wine such as a Bordeaux |
| 2 | finely diced shallots |
| 1 cup | unsalted butter, diced |
| salt, to taste | |
| 2 tbsp. | olive oil |
| sea salt and freshly ground black pepper, to taste | |
| 1 clove | garlic, crushed |
| 2 tsp. | fresh cilantro, chopped |
| 1 tsp. | fresh parsley, chopped |
| 6 | Toppits Coho Salmon Fillets |
INSTRUCTIONS
To prepare the red wine sauce, pour the wine into a pan with the diced shallots. Bring to a boil and reduce until you have about 3 tablespoons. Reduce heat to low and whisk in the diced butter until combined with the red wine reduction – do not let it boil. Season with salt to taste, remove from heat and set aside (the sauce can be reheated gently when needed). To prepare the salmon, preheat oven to 425°F (220°C). Heat a large non-stick frying pan with an ovenproof handle over high heat. Cut 3 diagonal slashes into the skin of each salmon fillet and set aside. In a bowl combine olive oil, sea salt, pepper, garlic, cilantro and parsley and mix well to combine. Brush salmon fillets with herb mixture and place salmon, skin side down, in the frying pan; sear for 3 or 4 minutes. When golden brown, turn over and quickly cook for 30 seconds. Transfer the pan to the oven and bake for about 6 minutes or until salmon flakes easily with a fork and fully cooked. Do not overcook salmon. Remove salmon from oven and serve with the warm red wine sauce poured around it and steamed vegetables on the side.
Makes 6 servings
Recipe provided by Toppits