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Baked Salmon with Raspberry Cabernet Sauce

Source of Recipe


From "The Seduction Cookbook" by Diane Brown



List of Ingredients



• 1-1/2 Tbsp butter
  
• 1 whole shallot, minced fine
  
• 2 cups Cabernet Sauvignon
  
• 1 tsp fresh lemon juice
  
• 1 Tbsp raspberry preserves
  
• Coarse ground black pepper to taste
  
• Two 8-ounce salmon filets, skinless and boneless
  
• 6 fresh raspberries (optional)
  






Instructions



1. Melt 1 tablespoon butter in sauté pan on medium heat; add minced shallots when butter starts to bubble. Cook shallots until tender. Add Cabernet Sauvignon and cook over low heat, uncovered, until reduced by half, for about 45 minutes. The sauce should be syrupy in texture.
   
   
2. Add lemon juice to reduction. With a wire whisk, quickly incorporate raspberry preserves and butter. Hold away from heat.
   
   
3. Preheat oven to 450°F.
   Season salmon fillets with coarse black pepper. Place in a baking dish and cook for approximately 15 minutes, less if a medium-rare doneness is preferred. Place salmon filet on plate, pour sauce over fish, forming pool on plate. Garnish each dish with 3 fresh raspberries. Serve.
   
   Serves 2