Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique

Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon cornstarch
  • 4 5-oz skinned center-cut pieces salmon fillet (about 1 1/2 inches thick at thickest part)
  • 2 tablespoons balsamic vinegar
  • ¼ cup shallot
  • 1 cup canned beef broth
  • 1 teaspoon olive oil
  • 4 tablespoons water
  • + 3 more ingredients
    • 2 tablespoons sugar
    • ½ cup Merlot or other dry red wine
    • red cabbage and onions

Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until ca...

View full recipe at Epicurious

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