RECIPE: REC: Salmon in Red Wine Butter Sauce. This sauce is unusual and the pruple color

RECIPE:
J

joe

Well-known member
with the salmon is really something. I made this last night for a surf 'n turf dinner, along with gtilled London Broil. The sauce was good with the beef too, but not as good as I hoped. If I did it again I would try to grow an extra pair of hands and make bernaise sauce for the beef.

SALMON IN RED WINE BUTTER SAUCE

(From Bon Appetit, or maybe LA times? I'm not sure where I got it but I've had it for many years. The original recipe says to strain the finished sauce base but I don’t. Serves 6.)

1 1/4 cups dry red wine

5 tbs. red wine vinegar

2 shallots, minced

4 fresh thyme sprigs

1 tbs. unsalted butter

1 tbs. olive oil

6 8-oz salmon fillets, 3/4" thick, skinned

12 tbs. cold unsalted butter, cut into pieces

Boil first 4 ingredients until reduce to 1/3 cup. Discard thyme. Set aside at room temperature (up to 6 hours ahead.)

Season salmon with salt and pepper and sauté salmon in the butter and oil until brown and cooked through, in two batches if necessary, about 4 minutes per side. Keep warm.

Bring sauce base back to simmer. Off heat, whisk in 2 tbs. cold butter. Set over low heat and whisk in remaining butter 1 tbs. at a time. (If drops of melted butter appear or if sauce begins to break down, remove from heat and whisk in 2 tbs. cold butter.) Season with salt and pepper. Serve with salmon.

 
Joe, you might consider making a bernaise butter for the steaks next time.

Béarnaise Butter Bon Appétit | December 2005

Yield: Makes about 1 cup
ingredients
1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided

3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel
preparation

Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.

Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Edit: I make a 1 inch diameter roll with the mixture and wrap in waxed paper. Just before servings I cut the roll into half inch slices and place on a small plate decorated with tarragon and very thin slices of lemon.

 
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