Grilled Salmon with Cabernet Sauvignon Sauce
I felt inpired tonight to cook up some salmon. However, instead of doing a typical salmon dish, I thought of trying something slightly different. I looked around and found this recipe on Cooks.com. In my instance, I halved the recipe portions and instead of grilling the salmon, I pan seared it. The original recipe is as follows:
1/4 tsp. fresh squeezed lemon juice
2 tbsp. olive oil
1/2 c. California cabarnet sauvignon wine
1/2 c. beef stock
1/2 c. chicken stock
2 shallots
2 tbsp. butter
Salt & pepper to taste
6 portions of salmon fillet, 8 oz. each
- Finely chop shallots and place in a saucepan with the wine. Reduce by about 2/3
- Add beef and chicken stock and reduce by 1/2
- Set aside
- Brush the salmon fillets with olive oil and season with salt and pepper to taste
- Place on a grill for about 2 minutes on each side. Note: I pan seared them on medium-high heat for 5 minutes per side
- Return sauce to the stove and incorporate butter
- Strain and add the lemon juice. Place salmon fillets on plates and nap with the sauce.
- Serves 6
My thoughts on the recipe:
I thought that it tasted great, though if I were to do it again, I would do a couple of things differently. I would not use olive oil as I thought it over powered the flavor of the sauce, and I would add a little flour to the sauce to give it some thickness.