Salmon with Beurre Rouge

SALMON WITH BEURRE ROUGE

2 tablespoons minced shallots 2 cups fruity, not-too-tannic red wine 2 tablespoons balsamic or red wine vinegar 1.1/2 to 2 pounds salmon fillet Salt and freshly ground black pepper 1 stick butter, cut into 6 or 8 pieces Chopped fresh parsley or chervil for garnish.

1. Combine shallots, wine and vinegar in a small saucepan and turn heat to high. Cook until it is reduced to about 1/4 cup, 10 minutes or so.

2. Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan. Sprinkle salmon with salt and pepper and place it, skin side up, in skillet. Cook over medium-high heat until nicely browned, about 5 minutes, then turn.

3. When red wine mixture has reduced, turn heat to very low. Add butter a piece at a time, stirring after each addition until it is incorporated. When all butter has been added, taste and adjust seasoning.

4. Use a sharp knife to peek inside thickest part of fish to judge doneness. When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates. Spoon sauce over fish, garnish if you like, and serve. MAKES 4 servings.

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 * Catsrecipes Y-Group