August 3, 2012

Salmon with Pinot Noir Reduction and A Nifty Idea





Long before there were modern inventions like IPads, cookbook holders and recipe boxes...there were skirt hangers. (Maybe I have the wrong chronology on that.  Anyway...)


My friend VeeBee sent me this little tip, and I was so intrigued by it that I put it to the test right away.


What genius thought of this?!  And why didn't I think of it myself...especially because I have so little counter space in my 1935 kitchen...precious surface area that is often taken up by cookbooks like the WILLIAMS SONOMA  Pacific Northwest New American Cooking.


Order it here if you want to make






PANFRIED SALMON WITH PINOT NOIR AND THYME


* 4 salmon fillets with skin intact, each 4-5 oz. and 3/4 inch thick

* 3/4 t. coarse salt

* 3/4 t. freshly ground pepper

* 1 T. olive oil

* 1 cup Pinot Noir

* 4 fresh thyme sprigs, plus extra for garnish (optional)

* 1 T. unsalted butter


1.  Sprinkle the salmon fillets with 1/2 t. each of the salt and pepper

2.  In a large frying pan over high heat, warm the olive oil. Add the salmon, skin side down, and cook until browned and crisp, 3-4 minutes.Turn the fish and cook for 2-3 minutes longer.  The salmon will be slightly rare at the center.  If you prefer it fully cooked, continue cooking for another minute or so.  Transfer the fish to a warmed platter and cover to keep warm.  (very important!)

3. Add the wine and the thyme sprigs to the pan and bring to a boil over high heat.  Cook until reduced by half, about 5 minutes.  Remove the thyme sprigs and stir in the remaining 1/4 t. each salt, pepper and butter.

4.  Pour the sauce over the salmon.  Garnish with additional thyme sprigs, if you like, and serve immediately. 

I must tell you that the cookbook holder worked like a dream and the salmon was delicious and SO easy.   Why not give both a try this weekend?


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