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Roast Salmon Steaks w/Pinot Noir Syrup




Source of Recipe


link


Recipe Link: http://whatscookingamerica.net/SalmonPinotNoir.htm

List of Ingredients




Roast Salmon Steaks w/Pinot Noir Syrup

1/2 cup sugar
2 cups pinot noir
1 sprig rosemary, plus 1 teaspoon chopped rosemary
1 tablespoon balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper, to taste
4 salmon steaks or fillets (6 to 8-ounces each), skin and bones removed

Cook sugar over medium heat in heavy-bottomed non-stick saucepan. Do not
stir (shake the pan occasionally to redistribute sugar) until sugar
liquefies and begins to turn brown, about 10 minutes. Remove the pan from
the heat and slowly add the wine, stirring with a whisk until the
caramelized sugar has dissolved; add the sprig of rosemary. Return to high
heat, cook, stirring occasionally, approximately 10 to 15 minutes or until
the sauce becomes a syrup and reduces to approximately ½ cup. When sauce is
reduced, stir in balsamic vinegar and butter; turn heat to medium-low. Cook
until butter melts. Season to taste with salt and pepper and remove rosemary
sprig.
Preheat oven to 450°F. Heat a heavy, oven-proof skillet (I use my cast-iron
pan) over medium-high heat until it begins to smoke (add just enough oil to
make a light film). Season salmon on both sides with salt and pepper and
then place in hot skillet; sear until nicely browned, about 1 minute. Flip
the fish over and put the skillet in the oven. Roast for approximately 4 to
6 minutes or until a meat thermometer registers an internal temperature of
140 degrees F (salmon will be slightly opaque in thickest part). Remember
the salmon continues to cook after it is removed from the heat source.
Carefully remove salmon from pan and transfer onto individual serving
plates. Spoon Pinot Noir Sauce over salmon and serve with chopped rosemary.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Makes 4 servings.

Recipe