Salmon Fillets Braised in Red Wine

Salmon Fillets Braised in Red Wine
Servings: 4 Prep 10 mins Cook 35 mins Bake 350°F 12 mins to 14 mins


Red Wine Reduction:
  • 2 slices bacon, diced
  • 3 shallots, finely chopped
  • 2 cups red wine, such as Merlot
  • 1 cup chicken broth
  • Thyme sprig
  • 1 bay leaf
  • 5 1/2 tablespoons butter
Fish and Vegetables:
  • 1/4 small head Savoy or green cabbage, cut into 1/2-inch squares (about 6 cups)
  • 4 salmon filets OR: arctic char fillets (about 6 ounces each), skin removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 slices bacon, diced
  • 2 dozen frozen pearl onions, cooked following package directions
  • 1/2 cup chicken broth
  • 1 tablespoon chopped fresh parsley

Make It

Red Wine Reduction:

1. In medium-size nonaluminum saucepan, cook bacon over medium-low heat until fat is released, 5 minutes; do not let brown. Add shallots; cover pan and cook until softened, 3 minutes. Add wine, broth, thyme and bay leaf; boil, uncovered, until reduced by half, about 15 minutes.

2. Strain liquid through fine-mesh sieve over a bowl; discard solids. Return liquid to saucepan. Gradually whisk in butter.

Fish and Vegetables:

3. Heat oven to 350 degrees F. In large pot of boiling water, cook cabbage just until tender, 3 minutes. Drain in large colander; rinse under cold water to stop cooking.

4. Season fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place in shallow baking dish. Gently heat red wine reduction. Pour over fish.

5. Bake in 350 degree F oven until fish flakes when tested with fork, 12 to 14 minutes.

6. Meanwhile, in medium-size skillet, cook diced bacon over medium heat 5 minutes or until lightly browned and fat is rendered. Add cabbage, onions and 1/2 cup chicken broth; heat through, 3 minutes. Season with remaining salt, pepper. Add parsley.

7. Spoon 2 to 4 tablespoons cooking liquid in each of 4 serving bowls. Top with vegetables, then fish. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 365, Fat, total (g): 17, chol. (mg): 99, sat. fat (g): 7, carb. (g): 13, fiber (g): 3, pro. (g): 38, sodium (mg): 857, Percent Daily Values are based on a 2,000 calorie diet.