Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot an ideal grape to blend with the sterner, later-ripening Cabernet Sauvignon. This recipe from Epicurious.com is a delectable pan-seared salmon with merlot gastrique. Try a Chilean Merlot like PKNT or Ventisquero. You can purchase either from the Diamond Ridge Market.
Ingredients
- 2 tablespoons sugar
- 4 tablespoons water
- 2 teaspoons balsamic vinegar
- 1/4 cup finely chopped shallot
- 1/2 cup Merlot (Try PKNT or Ventisquero!)
- 1 cup canned beef broth
- 1 teaspoon cornstarch
- 4 (4 ounce) fillets skinned center-cut pieces salmon fillet (about 1 1/2-inches-thick at thickest part)
- 1 teaspoon olive oil
Instructions
Make sauce: Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
Stir in Merlot and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
Cook salmon: Pat salmon dry and season with salt and pepper.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes. Turn over and saute until just cooked through, about 3 minutes more.
Serve salmon with sauce spooned over.
Leave feedback