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Salmon: Roast Salmon Steaks with Pinot Noir Syrup

Source of Recipe


From "The Minimalist Cooks Dinner"






List of Ingredients



• 1/2 cup sugar
  
• 2 Tbsp water
  
• 2 cups pinot noir
  
• 1 sprig rosemary, plus 1 tsp chopped rosemary
  
• 1 Tbsp balsamic vinegar
  
• 1 Tbsp butter
  
• Salt and freshly ground black pepper to taste
  
• 4 salmon steaks, each about 1/2 lb.
  






Instructions



1. Put the sugar and water in a heavy-bottomed saucepan and turn the heat to medium. Cook, swirling the pan occasionally to redistribute the sugar, until it liquefies and begins to brown, about 10 minutes. (Do not stir.) Remove the pan from the heat. Wearing oven mitts to protect your hands from splatters, carefully add the wine. Put back on the burner and turn heat to high. Cook, stirring, until the caramel dissolves. Add the rosemary sprig and reduce, stirring occasionally, until the mixture is syrupy and reduced to just over 1/2 cup, about 10 to 15 minutes. Remove the rosemary sprig. Stir in the balsamic vinegar and butter; turn heat to medium-low. Cook until the butter melts. Season with salt and pepper; stir in the chopped rosemary. Keep warm.
   
   
2. Preheat the oven to 450 degrees (F).
   
   
3. Heat a large, nonstick skillet with an ovenproof handle over medium-high heat until hot. (Use 2 skillets, if necessary.) Season the salmon on both sides with salt and pepper, then put into the hot skillet. Immediately put the skillet into the oven. Roast 5 minutes. Turn the salmon over and roast another 5 minutes, or until just cooked through.
   
   Spoon the sauce over the fish and serve.
   
   Makes 4 servings.