Salmon with Red Wine Sauce
Ingredients
- For the salmon
- 2 pcs Salmon (each about 200 grams)
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the sauce
- 2 Tbsps butter
- 1 shallot
- 150 milliliters Red wine
- 150 milliliters Broth (or fish stock, glass)
- 1 carrot
- 1 Tomato
- 1 sm stalk Leeks
- thyme
- bay leaves
- 1 garlic clove
- cinnamon
- Nutmeg
- sugar
- ½ tsp grated Lime zest
- 1 Tbsp Lime juice
- also
- 1 Dandelion greens
- parsley
Preparation steps
For the salmon, rinse salmon fillets and pat dry. Season with salt and pepper and drizzle with oil. Place in a bowl and let marinate for 30 minutes.
For the sauce, finely chop shallot, peel carrots and cut into slices. Rinse tomatoes and coarsely chop. Rinse leek and cut into slices.
In a saucepan, heat 1 tablespoon of butter and saute shallot until soft. Add red wine and simmer for 3 minutes. Add broth, carrot slices, leek slices and diced tomato. Season sauce with thyme, bay leaf, crushed garlic, salt and pepper. Let sauce simmer over low heat for about 25 minutes.
Push sauce through a sieve and back into saucepan. Season with cinnamon, nutmeg and sugar. Add grated lime zest, lime juice and 1 tablespoon of butter. Stir well.
Cook marinated salmon fillets in a covered pan for 3-4 minutes on each side over low heat.
Arrange salmon fillets on plates, drizzle with sauce and garnish with dandelion and parsley to serve.
