Pan Seared Salmon With A Red Wine Balsamic Sauce
Indulge in an exquisite dinner with this delectable salmon dish featuring a flavorful Pinot Noir reduction sauce. The tender, pan-seared salmon fillets are accompanied by a rich and aromatic sauce, adding a touch of elegance to every bite. Enjoy the harmonious blend of flavors as you savor this restaurant-worthy meal in the comfort of your own home.
— Constant Cookbook
Ingredients
- 2 tablespoons olive oil, divided
- 1 small shallot, thinly sliced
- 1 clove garlic, thinly sliced
- ½ teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 2 cups The Naked Grape Pinot Noir
- 1/4 cup balsamic vinegar
- 2 tablespoons heavy cream
- 2 tablespoons cold unsalted butter
- Salt and freshly ground black pepper
- Four 6-ounce skinless salmon fillets
Instructions
- Make the basil vinaigrette and set aside.
- Heat a large skillet over medium- high heat.
- Season the salmon filets with salt and pepper on both sides, and drizzle with the remaining olive oil.
- Transfer the salmon filets to the hot skillet, skin side down. Cook the filets for 4-5 minutes on each side, until just lightly pink in the center. Serve immediately over a bed of rice and top with the basil pesto vinaigrette.
Nutrition
- Calories: 426 kcal
- Carbohydrate Content: 22 g
- Protein Content: 47 g
- Fat Content: 15 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 125 mg
- Sodium Content: 120 mg
- Fiber Content: 0.3 g
- Sugar Content: 0.05 g
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
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