Warm Fillet of Salmon With Banyuls Sauce

By Florence Fabricant

Updated October 11, 2023

Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
3(8)
Comments
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Ingredients

Yield:6 servings

  • ½ cup very finely minced leeks

  • Water

  • Pinch of cinnamon

  • ½ cup olive oil

  • Salt to taste if desired

  • 1 ¾ pounds fillet of salmon in one piece, with the skin left on

  • 2 tablespoons butter

  • ⅓ cup Banyuls or other sweet fortified red wine (see note)

  • 1 tablespoon red-wine vinegar

  • A few fresh chives for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1 gram carbs; 83 milligrams cholesterol; 485 calories; 19 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 40 grams fat; 419 milligrams sodium; 27 grams protein

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

  1. Step 1

    Simmer the leeks in water until very tender, about 10 minutes. Drain. Refresh under cold water and drain again. Place in a blender. Add the cinnamon and oil, and blend until finely pureed and emulsified. Season to taste with salt.

  2. Step 2

    Preheat oven to 150 degrees.

  3. Step 3

    Cut the salmon into 6 uniform portions.

  4. Step 4

    Heat the butter in 1 or 2 heavy oven-proof skillets. Sear the salmon, flesh side down, for 1 minute, Turn the fillets, skin side down, and sear very briefly. Transfer the fish, still in the skillet(s), to the oven. Bake for 5 to 15 minutes, depending on the thickness of the fillets, until the fish is medium-rare. Place 1 fillet, skin side up, on each of 6 warm plates.

  5. Step 5

    Beat the leek-flavored oil with the wine and vinegar, and spoon onto each of the plates alongside the fish. Garnish with 2 or 3 strands of chives and serve.

Tip

  • Banyuls is a sweet fortified wine from the Roussillon region of France. Ruby Port can be substituted.

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Comments

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Phoebe

Question: why does the ingredient list specify the salmon to be in one piece when the cooking instructions direct one to cut it? Why can't the store do that?

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