Salmon Steaks with Beurre Rouge
Who said that red wine doesn't go well with fish? Try the salmon steaks with this red wine sauce, my partner really likes it!
- Salmon steaks (2 pieces; 250-350 g per each)
- Olive oil (2 tbsp)
- salt and pepper
- Dry red wine (1/2 cup)
- Water (1/2 cup)
- Chicken broth (1 tsp)
- Red wine vinegar (2 tbsp)
- Chopped shallot (1 tbsp)
- Thinly sliced celery (1/3 cup)
- Thinly sliced garlic (1 clove)
- Dried thyme (1 tsp)
- Dried good peppercorns (15 )
- Butter (2 tbsp)
- Salt and pepper
Prepare the salmon steaks and the ingredients.
Prepare the ingredients for the beurre rouge sauce.
To make the sauce, in a deep sauce pan over high heat, combine the wine, water, broth, vinegar, celery, shallot, garlic, and thyme.
Bring it to a boil and cook until it is reduced to 1/3 cup.
Remove from the heat and strain through a fine sieve placed over a small bowl. Discard the contents of the sieve and return the liquid to the saucepan, set aside.
(**can be made to this point ahead)
preheat the oven to 230 degrees celsius.
Dry the salmon with paper towels and season both sides with salt and pepper.
Place a pan over high heat and add enough olive oil to coat the bottom.
When the oil is almost smoking, add the salmon steaks and sear for 2 mins on the first side.
Carefully turn the steaks and sear for 1 min on the second side.
Place the salmon in a heavy ovenproof with the leftover oil.
Roast the salmon steaks until flesh flakes when a knife is inserted into the thickest part, about 3 mins.
*While the salmon is in the oven, finish the sauce.
Reheat the reserved liquid over high heat until almost boiling, remove from the heat and whisk in the butter a little at a time until the sauce thickens slightly.
Add ground peppercorns.
When the salmon is ready, remove the pan from the oven and divide steaks among warm plates. Spoon an equal amount of the sauce over each steak, serve at once.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.