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

1. 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. 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. 3

   Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.

4. 4

   Add beef broth and boil until reduced to about 1 cup, about 8 minutes.

5. 5

   Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.

6. 6

   Season sauce with salt and pepper and keep warm, covered.

7. 7

   Pat salmon dry and season with salt and pepper.

8. 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. 9

   Turn over and saute until just cooked through, about 3 minutes more.

10. 10

    Serve salmon on top of red cabbage and onions with sauce spooned over.

* Per serving · 4 servings · Values may vary.