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Source: Food and Wine Quick from Scratch

Salmon with Red-Wine Sauce
Choose a full-bodied red wine and you’ll be rewarded with a richly colored, flavorful sauce.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 tablespoon cooking oil
4 salmon steaks, about 1-inch thick (about 2 pounds in all)
salt
fresh ground black pepper
1/2 cup dry red wine
2 scallions, bulbs and green tops chopped separately
3 tablespoons butter, cut into pieces




Heat the oven to 450 degrees. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.

Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.

Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.


Wine Recommendation: Pinot noir is a classic wine match with salmon. Look for a recent vintage from either California or Oregon and chill it for fifteen minutes before serving.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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