Salmon with Red Wine and Balsamic Vinegar

1. 1

   Heat 1 tablespoon of the olive oil in a wide, deep saute pan set over medium-high heat.

2. 2

   Add the shallots, cracked black pepper, and thyme, and saute for 4 minutes.

3. 3

   Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10 minutes.

4. 4

   Remove the pan from the heat and whisk in the cream.

5. 5

   Then whisk in the butter, I piece at a time.

6. 6

   Pour the sauce through a fine-mesh sieve set over a bowl.

7. 7

   Discard the solids.

8. 8

   Season the sauce with salt and white pepper, and set it aside, covered, to keep warm.

9. 9

   Warm the remaining 1 tablespoon oil in a wide saute pan set over medium-high heat.

10. 10

    Season the salmon on both sides with salt and white pepper.

11. 11

    Add the salmon to the pan, skinned side up, and cook until lightly browned, about 4 minutes.

12. 12

    Turn the fillets over, lower the heat to medium, and cook for another 4 minutes.

13. 13

    To serve, arrange the fillets on a warmed serving platter and drizzle some sauce over each fillet.

14. 14

    Pass the remaining sauce alongside in a sauceboat.

15. 15

    VARIATIONS

16. 16

    Tuna, striped bass, and monkfish are good alternatives to the salmon.

* Per serving · 4 servings · Values may vary.