Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique Recipe

Name: Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 4 tablespoons water; 2 tablespoons balsamic vinegar; 1/4 cup finely chopped shallot (2 oz); 1/2 cup Merlot or other dry red wine; 1 cup canned beef broth; 1 teaspoon cornstarch; 4 (5-oz) skinned center-cut pieces salmon fillet (about 1 1/2 inches thick at thickest part); 1 teaspoon olive oil; Accompaniment: red cabbage and onions

Servings: persons

2 tablespoons sugar
4 tablespoons water
2 tablespoons balsamic vinegar
1/4 cup finely chopped shallot (2 oz)
1/2 cup Merlot or other dry red wine
1 cup canned beef broth
1 teaspoon cornstarch
4 (5-oz) skinned center-cut pieces salmon fillet (about 1 1/2 inches thick at thickest part)
1 teaspoon olive oil
Accompaniment: red cabbage and onions

1
Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
2
Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
3
Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
4
Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
5
Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
6
Season sauce with salt and pepper and keep warm, covered.
7
Pat salmon dry and season with salt and pepper.
8
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
9
Turn over and saute until just cooked through, about 3 minutes more.
10
Serve salmon on top of red cabbage and onions with sauce spooned over.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons sugar, 4 tablespoons water, 2 tablespoons balsamic vinegar, 1/4 cup finely chopped shallot (2 oz), and more.

Yes, Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique

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