Salmon Chambord (Salmon In Red-Wine Sauce)

Ingredients

• 1 ½ pounds boneless salmon fillet
• 4 tablespoons butter
• ¼ cup shallots, peeled and finely chopped
• 3 tablespoons carrots, scraped and finely diced
• ½ teaspoon garlic, peeled and finely minced
• 2 sprigs fresh thyme
• ½ bay leaf
• 1 tablespoon arrowroot or cornstarch
• 1 ½ cups dry red wine
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon marc de bourgogne, Italian grappa or Calvados

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    522 calories; 34 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 35 grams protein; 124 milligrams cholesterol; 109 milligrams sodium

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

Preparation

1. Remove the skin from the salmon fillet. Set the skin aside. Cut the skinless fillet into four pieces of equal size. Set aside.
2. Melt one tablespoon of the butter in a saucepan and add the shallots, carrots and garlic. Cook briefly, stirring. Add the thyme sprigs, bay leaf and reserved salmon skin. Cook, stirring, about three minutes and sprinkle with arrowroot. Stir to blend and add the wine. Bring to the simmer and cook over low heat about 15 minutes.
3. Line a bowl with a sieve and pour the sauce into the sieve. Press with a spatula or the back of a large spoon to extract as much liquid as possible from the solids. There should be about three-quarters of a cup. Discard the solids.
4. Heat one tablespoon of butter in a skillet, preferably of the nonstick variety, large enough to hold the salmon pieces in one layer. Sprinkle the salmon pieces with salt and pepper and add them to the skillet. Cook two to three minutes (the cooking time will depend on the thickness of the fish pieces) and turn. Cook two to three minutes on the second side. Sprinkle with the marc de bourgogne and pour the strained red-wine sauce over the fish. Turn the pieces in the sauce and transfer the pieces to a warm platter. Swirl the remaining two tablespoons of butter into the sauce and pour it over the fish.

30 minutes