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