Salmon with Cherry Wine Sauce
Salmon in cherry wine sauce, with savory overtones of bay, fennel and thyme is an easy way to turn healthy salmon into a special dish.
Ingredients
Cherry Sauce
- 1 teaspoon oil
- 1 T minced shallots
- 1 Bay leaf
- 1/2 cup fresh or frozen cherries pitted and halved
- 1/3 cup balsamic vinegar
- 2/3 cup red wine
- ¼ cup honey
- 1-2 sprigs of thyme or ¼ t dried thyme
- ¼ t Peppercorns smashed to crack
- ¼ t Fennel seeds
- Salt pepper to taste
Salmon:
- 24 ounces wild salmon fillets cut in 4 pieces
- 2 Tablespoons olive oil
- Salt pepper to taste
Instructions
- Heat the teaspoon of oil in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent.
- Add the remaining sauce ingredients and simmer for about 10-15 minutes or until reduced by about half. Discard bay leaf and thyme sprigs if used.
- If desired, thicken with a little cornstarch and keep warm while you prepare the salmon.
- Pat salmon fillets dry then brush with oil and sprinkle with salt and pepper. In a hot sautee or grill pan, sear salmon skin side down about 4-5 minutes, then turn over and cook until desired doneness (FDA recommends 145 F, most chefs say less, time will depend on thickness).
- Serve salmon with sauce on top, or on side.
Nutrition
Calories: 444kcalCarbohydrates: 26gProtein: 34gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 94mgSodium: 83mgPotassium: 974mgFiber: 1gSugar: 23gVitamin A: 93IUVitamin C: 2mgCalcium: 42mgIron: 2mg
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