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Salmon With Beurre Rouge And Red Wine Braised Endive

Salmon With Beurre Rouge And Red Wine Braised Endive

  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings


  • 2 pound salmon fillet, skin on
  • 2 teaspoons olive oil
  • Salt
  • Pepper
  • 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.