Recipe from the cookbook
The Minimalist Cooks Dinner: More Than 100 Recipes for Fast, Great Weeknight Meals, By Mark Bittman
Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Roast Salmon Steaks with Pinot Noir Syrup
Yields: 4 servings
Prep time: 15 min
Cook time: 7 min
1/2 cup granulated sugar
2 cups pinot noir
rosemary, plus 1 teaspoon chopped rosemary
1 tablespoon good-quality
1 tablespoon butter
Salt and freshly-ground black pepper, to taste
salmon steaks or salmon fillets (6 to 8-ounces each), skin and bones removed
Cook sugar over medium heat in heavy-bottomed non-stick
saucepan. Do not stir (shake the pan occasionally to redistribute sugar) until sugar
liquefies and begins to turn brown, about 10 minutes. Remove the pan from the heat and
slowly add the wine, stirring with a whisk until the caramelized sugar has dissolved; add
the sprig of rosemary. Return to high heat, cook, stirring occasionally, approximately 10
to 15 minutes or until the sauce becomes a syrup and reduces to approximately
1/2 cup. When
sauce is reduced, stir in balsamic vinegar and butter; turn heat to medium-low. Cook until
butter melts. Season to taste with salt and pepper and remove rosemary sprig.
Preheat oven to 450°F.
Heat a heavy, oven-proof skillet (I use my
cast-iron pan) over medium-high heat until it begins to smoke (add just enough oil to make a light film). Season salmon on both sides
with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute. Flip the salmon over and put the skillet in the oven.
Roast for approximately 4 to 6 minutes or until a
meat thermometer registers an
internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to
cook after it is removed from the heat source.
Carefully remove salmon from pan and transfer onto individual serving plates. Spoon Pinot Noir Sauce over salmon and serve with chopped rosemary.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 servings.