ROASTED SALMON IN A SAUCY MERLOT OVERCOAT
Imagine making a restaurant entrée in your own home. You’ll want to eat in! Serve with fragrant Basmati rice or baked new potatoes and a salad of dark greens. For the best bistro results, just remember – the sauce can wait for the fish, but the fish can’t wait for the sauce!
|3||Tbsp||Apres Vin Merlot Oil|
|3||Tbsp||Shallots, peeled & finely diced|
|1||tsp||Thyme, fresh leaves|
|3||leaves||Bay leaf, dried|
|3||Tbsp||White Wine Vinegar|
|2,50||lbs||Salmon, Coho or Sockeye|
|4||Tbsp||Parsley, stemmed and finely chopped|
- Grease a 13” x 18” baking sheet and set aside.
- Preheat the oven to 400°F.
- Heat 1 Tbsp of the Apres Vin Merlot Oil over medium heat in a deep saucepan. When a drop of water flicked into the pan sizzles, the oil is ready.
- Add the shallots, thyme, bay leaf, salt and pepper to the oil and cook for 1 minute.
- Add the white wine vinegar and the water to the oil mixture. Increase the heat to medium-high and bring the mixture to the boil. Reduce the heat to medium and cook at a high simmer until the mixture is reduced by half, about 5 minutes.
- While the vinegar mixture is reducing, cook the fish: place the salmon fillets on the prepared baking sheet and place the sheet in the preheated oven. Roast 10-15 minutes, or until the salmon is opaque and the flesh flakes easily with a fork.
- While the salmon is roasting, whisk the butter, the remaining 2 Tbsp of the Apres Vin Merlot Oil and the parsley into the vinegar mixture. Whisk the sauce well to combine. Set aside in a warm place if the salmon is not yet ready.
- When the salmon is ready, remove it from the oven.
- Remove the bay leaves from the sauce and discard. Spoon the sauce over the cooked fish and serve immediately.
PREPARATION TIME: 10 minutes
ROASTING TIME: 10-15 minutes
YIELD: 6-6oz portions, serves 6
Preparation time10 minutes
Degree of difficultyNormal
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