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Roast Salmon Steaks with Pinot Noir Syrup Recipe

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This recipe for Roast Salmon Steaks with Pinot Noir Syrup is from The Churchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sugar
2 cups Pinot Noir
1 sprig rosemary, plus 1 teaspoon chopped rosemary
4 salmon steaks, each about 1/2 pound
salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon unsalted butter
Directions:
Directions:
1. Preheat the oven to 450ºF. Put the sugar in a heavy-bottomed saucepan, preferably nonstick with rounded sides, and turn the heat to medium. Cook, without stirring (just shake the pan occasionally to redistribute the sugar) until the sugar liquefies and begins to turn brown, about 10 minutes. Turn off the heat, stand back, and carefully add the wine. Turn the heat to high and cook, stirring, until the caramel dissolves again. Then add the rosemary sprig and reduce over high heat, stirring occasionally, until the mixture is syrupy and reduced to jut over 1/2 cup, 10 to 15 minutes.

2. Heat an ovenproof nonstick skillet over high heat until it begins to smoke. Season the salmon on both sides with salt and pepper, then put it in the pan; immediately put the pan in the oven. Roast for 3 minutes, then turn the salmon and roast for another 3 minutes. check to see that the salmon is medium-rare or thereabouts (it should still be orange in the center); cook for another 1 to 2 minutes if you like. Remove from the oven and keep it warm.

3. When the sauce is reduced, stir in the balsamic vinegar and butter and turn the heat to medium-low. Cook until the butter melts. Ad salt and pepper and remove the rosemary sprig. Taste and adjust the seasoning, then serve over the fish. Garnish with the chopped rosemary.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
40 to 50 minutes

 

 

 

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