Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
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If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr Ingredients:
2 tablespoons sugar |
4 tablespoons water |
2 tablespoons balsamic vinegar |
1/4 cup finely chopped shallot (2 oz) |
1/2 cup merlot or other dry red wine |
1 cup canned beef broth |
1 teaspoon cornstarch |
4 (5-oz) skinned center-cut pieces salmon fillet (about 1 1/2 inches thick at thickest part) |
1 teaspoon olive oil |
accompaniment: red cabbage and onions |
Directions:
1. Make sauce: Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
2. Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
3. Cook salmon: Pat salmon dry and season with salt and pepper.
4. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon, skinned side up, 3 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
5. Serve salmon on top of red cabbage and onions with sauce spooned over.
6. Each serving (including red cabbage and onions) contains about 334 calories and 11 grams fat. Nutritional analysis provided by Gourmet
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