Salmon with Beurre Rouge

Description

Contributed by Catsrecipes Y-Group

• Makes 4 servings

Ingredients

• 2 tablespoons minced shallots
• 2 cups fruity, not-too-tannic red wine
• 2 tablespoons balsamic or red wine vinegar
• 1½ to 2 pounds salmon fillet
• salt and freshly ground black pepper
• 1 stick butter, cut into 6 or 8 pieces
• chopped fresh parsley or chervil for garnish

Directions

1. Combine shallots, wine and vinegar in a small saucepan and turn heat to high.
2. Cook until it is reduced to about ¼ cup, 10 minutes or so.
3. Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan.
4. Sprinkle salmon with salt and pepper and place it, skin side up, in skillet.
5. Cook over medium-high heat until nicely browned, about 5 minutes, then turn.
6. When red wine mixture has reduced, turn heat to very low.
7. Add butter a piece at a time, stirring after each addition until it is incorporated.
8. When all butter has been added, taste and adjust seasoning.
9. Use a sharp knife to peek inside thickest part of fish to judge doneness.
10. When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates.
11. Spoon sauce over fish, garnish if you like, and serve.