Salmon Fillets With Red Butter Sauce
Published April 19, 1986
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds salmon fillet, in one or two pieces
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 teaspoon brown sugar
4 tablespoons unsalted butter
2 shallots, coarsely chopped
A 1-inch piece fresh ginger, sliced
½ cup dry red wine
¼ cup water
1 tablespoon red wine vinegar
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 124 milligrams cholesterol; 541 calories; 12 grams monosaturated fat; 7 grams polyunsaturated fat; 13 grams saturated fat; 38 grams fat; 1 gram fiber; 630 milligrams sodium; 36 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the salmon fillets dry with paper towels. Combine the olive oil, thyme and sugar and spread over the salmon. Leave for an hour at room temperature or overnight, refrigerated.
- Step 2
Melt one tablespoon butter in a small saucepan and saute the shallots and ginger for one minute without browning. Place in the jar of a blender with the wine, water and vinegar. Reduce to a puree.
- Step 3
Return the mixture to the saucepan and simmer until reduced to one-third of its volume. Keep warm.
- Step 4
Meanwhile, broil the salmon fillets until cooked (about five minutes on each side), taking care not to dry them out.
- Step 5
Off-heat, stir the remaining butter into the sauce. Season to taste with salt and pepper. Pour the sauce over the fish fillets and serve.
Private Notes
Comments
We loved this recipe! I grated the ginger, shallots and a little garlic because we were in a kitchen without a blender or emulsifier and we only had balsamic vinegar... But it was fantastic - the reduction sauce was perfect with the salmon.