Salmon with red wine sauce

title="Salmon with red wine sauce"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-red-wine-sauce.jpg" srcset="https://img.taste.com.au/8Tu2nH9y/w720-h480-cfill-q80/taste/2016/11/salmon-with-red-wine-sauce-9050-1.jpeg 720w, https://img.taste.com.au/M_625QSU/w643-h428-cfill-q90/taste/2016/11/salmon-with-red-wine-sauce-9050-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with red wine sauce"
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• 0:15 Prep


• 0:45 Cook


• 
  6 Servings


• Capable cooks

Featured in
Nutrition information, Beef, lamb & veal recipes

Ingredients

• 1 bottle (750ml) light red wine (such as pinot noir)


• 2 eschalots, chopped


• 1 bouquet garni (see Notes)


• 4 peppercorns


• 3 teaspoons caster sugar


• 1 cup (250ml) Massel beef stock


• 2 tablespoons olive oil


• 120g unsalted butter, chilled, cubed


• 180g speck or pancetta, cut into thick 2cm-long batons


• 1 onion, thinly sliced


• 150g button mushrooms, sliced


• 6 (about 150g each) salmon fillets, skin on

Method

• 
  
  
  Step 1
  
  
  
  
  Place the red wine, eschalots, bouquet garni, peppercorns and sugar in a wide pan. Bring to boil, then simmer over low heat for 20 minutes to reduce by half. Add stock, reduce for 10 minutes until a sauce consistency, then set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat half the oil and 30g of butter in a frypan, add speck and onion and cook over low heat for 1-2 minutes or until soft. Add the mushrooms and cook for 5 minutes. Strain the wine reduction onto the onions and mushrooms, discarding solids. Season the sauce, then set aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  In a separate heavy-based frypan, heat 30g of butter and the remaining oil over medium-high heat. Season the salmon, then fry skin-side down for 3 minutes (in batches if needed), then turn and fry for 2 minutes until just cooked through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Reheat sauce over medium heat, whisking in remaining butter, one piece at a time, until glossy. Drizzle salmon with a little sauce, and serve with mashed potato, and peas with baby onions (see related recipes).
  
  
  

• Low carb


• Low sugar

Nutrition

• 2721 kj

  Energy




• 46g

  Fat Total




• 19g

  Saturated Fat




• 1g

  Fibre




• 43g

  Protein




• 166mg

  Cholesterol




• 770.99mg

  Sodium




• 4g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

* To make a bouquet garni, tie together a bay leaf with parsley and thyme sprigs.

• Author: Valli Little


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au