Pan Seared Salmon
I'm home for a full week! A full week people!! This is exciting news. I've been gone on book tour for the past three weeks and while it's been amazing to exist on the route and meet fans and meet sometime friends, information technology's nice to be home for some home cooking!
Salmon is my favorite type of fish. I call back you either love information technology or hate information technology, but I clearly love information technology! Pan seared salmon is the way to get!
Home cooking, or at a restaurant, information technology'southward a safe bet that I'm eating this at least once a week.
One thing that makes salmon so awesome is that you tin can actually pair information technology with any number of sauces. Back in my culinary school days, I was tasked with making red wine sauces quite frequently. I would sway back and forth on what type of red wine makes my favorite kind of sauce, but in the end I really love the depth that a Pinot Noir brings to the tabular array. The Naked Grapes Pinot Noir is rich with flavors similar black cherry and blueberry and seriously reduces to the well-nigh perfect sauce I've e'er made.
Not only could you make this rustic Pinot Noir sauce for salmon, only it would work wonders on a great grilled steak too! What I really love about this sauce is that I go on it rustic. A lot of cerise wine sauces have the aromatics strained out before you lot serve it, simply I like to continue the shallots and the garlic in the sauce to give it a bit of rustic flare! Any who doesn't love garlic and shallots? Am I right!
This dinner is simple nevertheless lovely. You tin can easily size this downwards for a romantic night in for ii, or keep it as it reads for a fun dinner with your friends and family.
Hither's a quick step past step picture tutorial on the low down on the recipe, and curl down to the lesser for the printable recipe!
Pan Seared Salmon with a Ruby Wine Balsamic Sauce
Course Dinner
Cuisine Mediterranean
- 2 tablespoons olive oil divided
- one pocket-sized shallot thinly sliced
- 1 clove garlic thinly sliced
- ½ teaspoon dried thyme
- 1/2 teaspoon freshly footing black pepper
- two cups The Naked Grape Pinot Noir
- 1/4 cup balsamic vinegar
- 2 tablespoons heavy cream
- 2 tablespoons cold unsalted butter
- Table salt and freshly ground blackness pepper
- Four 6-ounce skinless salmon fillets
-
In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the shallot and melt for 3-four minutes until translucent. Add the garlic, dried thyme and freshly footing black pepper and stir, cooking for virtually 1 minute more until fragrant.
-
Add the wine and balsamic vinegar to the skillet over high heat and bring the mixture to a boil. Go on to boil the mixture for most 10-15 minutes until the liquid has reduced to about a few tablespoons and the liquid looks like a syrup.
-
Remove the pan from the estrus, and whisk in the cream and butter until smooth. Season the sauce with salt and pepper and set aside to absurd to room temperature.
-
In a large cast atomic number 26 skillet, add the remaining olive oil over medium high heat.
-
Season the salmon filets with salt and pepper on both sides and add them into the cast fe skillet skinned side up. Cook for about three-four minutes on each side until both sides have a slight golden brown crust and the fish is just opaque in the eye.
-
Transfer the salmon to their serving plates or platter and spoon the sauce on meridian of the fish. Season with salt and pepper equally needed, and serve.
-
Serving suggestion: Sautéed or roasted broccolini
5 Tips from a Individual Chef email series
Get my latest recipes + my bonus 5 Tips From a Individual Chef e-mail series
Source: https://whatsgabycooking.com/pan-seared-salmon/