This Pinot Noir Syrup is so easy to make and serve with the Roast Salmon Steaks. The combination of balsamic vinegar and the pinot noir wine go together so quick and easy and create a delicious sauce.
In this roast salmon recipe, the Pinot Noir Syrup is served with simple roast salmon steaks, but it would be equally delicious on any roasted meat, especially pork. The syrup can be made ahead and any leftover can be refrigerated for another tasty meal!
Learn about the interesting Story of Pacific Salmon.
More of Linda’s great Salmon Recipes and also How To Select, Buy, and Cook Fish.
- 1/2 cup granulated sugar
- 2 cups pinot noir wine
- 1 sprig rosemary, plus 1 teaspoon chopped rosemary
- 1 tablespoon balsamic vinegar (good quality)
- 1 tablespoon butter
- Salt and freshly-ground black pepper to taste
- 4 salmon steaks or salmon fillets (6 to 8-ounces each), skin and bones removed
Prepare Pinot Noir Syrup: 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 degrees F.
Baking the Salmon: 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
Makes 4 servings.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Recipe from the cookbook The Minimalist Cooks Dinner: More Than 100 Recipes for Fast, Great Weeknight Meals, By Mark Bittman
Categories:Baked/Poached/Roasted Salmon Balsamic Vinegar Dinner Pacific Northwest Salmon Main Dishes