Salmon with Merlot Sauce

Ingredients · 4 servings

• 600 gSalmon fillets
• 30 gOlive oil
• 25 gSugar
• 120 gWater
• 30 gShallot
• 240 gBeef broth
• 15 gCornstarch
• 240 mlRed wine (Merlot)
• 15 mlRed wine vinegar

Equipment

stovetop, saucepan, skillet, small bowl, spatula, stirring spoon, whisk

Instructions

1. 1
   Boil sugar base

   Combine the sugar and part of the water in a saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. · 3 min

   What to look for: clear bubbling syrup

2. 2
   Add aromatics

   Remove the saucepan from the heat and stir in the vinegar and finely chopped shallot until evenly mixed. · 2 min

   What to look for: shallots softened

3. 3
   Reduce wine

   Return the saucepan to medium heat, add the red wine, and cook while stirring until the liquid reduces to about one quarter cup. · 8 min

   What to look for: thickened and glossy

4. 4
   Simmer sauce

   Stir the beef broth into the saucepan and let the sauce simmer gently to concentrate the flavor. · 10 min

   What to look for: gentle steady bubbles

5. 5
   Thicken sauce

   Mix the cornstarch with the remaining water, then stir the slurry into the simmering sauce until thickened. · 2 min

   What to look for: sauce coats the spoon

6. 6
   Cook salmon

   Heat the olive oil in a skillet over medium-high heat, add the salmon fillets, sauté until just cooked, and serve topped with the merlot sauce. · 6 min

   When it is done: salmon flakes easily and reaches 63°C internal temperature