Salmon Fillets With Red Butter Sauce

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 Information

  • Nutritional analysis per serving (4 servings)

    531 calories; 37 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 35 grams protein; 124 milligrams cholesterol; 108 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
3. Return the mixture to the saucepan and simmer until reduced to one-third of its volume. Keep warm.
4. Meanwhile, broil the salmon fillets until cooked (about five minutes on each side), taking care not to dry them out.
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.

1 hour 30 minutes