Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Ingredients

• 4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips
• 2 8-ounce Yukon Gold potatoes
• Fine sea salt
• 10 tablespoons unsalted butter
• 4 ounces smoked salmon
• ½ cup sour cream
• 4 tablespoons green onion tops
• + 7 more ingredients
• • Cracked black peppercorns
  • fresh chives
  • ¼ cup water
  • ½ cup dry red wine
  • 2 tablespoons whole milk
  • ¼ cup shallots
  • ½ teaspoon red wine vinegar

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover. Do ahead: Can be made 4 hours ahead. Let stand at room temperature. Preheat oven to 40°F. Place each potato o...

View full recipe at Epicurious