- 2 pound salmon fillet, skin on
- 2 teaspoons olive oil
- 1 cup dry red wine, California Zinfandel
- 1/2 cup red wine vinegar
- 1/2 cup minced shallots
- 3 fresh tarragon sprigs, plus 4 sprigs, for garnish
- 1/2 teaspoon whole black peppercorns
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
- Red Wine Braised Endive
Preheat the grill.
Lightly oil the salmon and season with salt, and pepper. Place on the grill, skin side- down, and cook to desired temperature.
Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season, to taste, with salt and pepper.
Remove the salmon from the grill and cut the salmon into 4 pieces. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.
Red Wine Braised Endive
Chicken With Wine: Coq Au Vin
Braised Duck With Wine: Canard Au Vin
Oranges With Red Wine Syrup And Orange Pound Cake
Bacon Wrapped Monkfish With Beurre Rouge
Grilled Venison With Braised Red Cabbage And Mashed Potatoes
Garlic And Rosemary Red Wine Vinegar
Watercress Salad With Red Wine Vinaigrette
Red Wine Braised Beef Shanks With Mushrooms And Basil Mashed Potatoes
Roasted Rainbow Trout With A Lump Crab Meat And Grilled Asparagus Relish With A Lemon Beurre Blanc