|Salmon in Red Wine Sauce with Rosemary Sweet Potato Fries|
Right now, we have a great deal of space dedicated to Blueberries and Wild Sockeye Salmon. So at least once a week, D has been taking out a couple of individually packed filets. I don't even want to think about the whole Salmon and Sablefish. Anyhoo, we'll have made a good dent in our Salmon stores. That should give us some room for D's Kalbi and my Seafood/Veggie Mandu.
The Sweet Potato Fries are super easy. Simply toss the fingers (1 large Sweet Potato) in Olive Oil and fresh Rosemary. Spread out on parchment paper and back for 35 minutes and 400F. D parcooked them in the microwave for 4 minutes but I don't think it's necessary. They were quite soft and I think they would have been fine without it. Upto you and your stove.
Salmon in Red Wine Sauce
2 x 200-225 g Salmon Filets, cleaned and at room temperature for 20 minutes
1 1/2 c Pinot Noir
2 T fresh Cracked Pepper
2 T fresh Ginger, grated
3 cloves Garlic
3 T Butter
Season the Salmon with Sea Salt.
Heat a skillet on High with Olive Oil. Place the Salmon in skin side down for 2 minutes. Turn over and cook for another 1-2 minutes.
Turn the heat down to Medium. Add the Red Wine, Pepper, Ginger and Garlic. Simmer for 5-6 minutes.
Move the Salmon to plates. Bring the liquid to a boil and reduced to about 1/4 c, syrupy like maple syrup. Remove from the skillet from the heat. Add the Butter, 1 T at a time. Stir as you add.
Season to taste with Sea Salt. Pour over the Salmon and serve. MMMMM
Very mellow. Do not be put off by the amount of Pinot and the Butter gives it a velvety finish.