Salmon W Merlot Sauce
Elevate your dinner table with this elegant Salmon with Merlot Sauce, a dish that combines the delicate flavor of pan-seared salmon with the bold richness of a red wine reduction. Perfect for a special occasion or a refined weeknight dinner, this recipe features tender salmon fillets cooked to perfection and bathed in a silky sauce made with Merlot, aromatic shallots, garlic, and a touch of honey for balanced sweetness. Fresh thyme and a splash of stock bring depth and complexity to the sauce, which beautifully complements the crispy, golden crust of the salmon. Ready in just 30 minutes, this restaurant-quality meal is easy to prepare and pairs wonderfully with roasted vegetables or creamy mashed potatoes for a complete and memorable dining experience. Whether you’re hosting guests or indulging in a gourmet meal at home, this Salmon with Merlot Sauce is sure to impress.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup Merlot wine
- 0.75 cup chicken or vegetable stock
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Season the salmon fillets with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes on the other side until the fish is just cooked through. Remove the salmon from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the chopped shallots and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Pour the Merlot wine into the skillet, scraping up any browned bits from the pan with a wooden spoon. Let the wine simmer for 3-4 minutes to reduce slightly.
Add the chicken or vegetable stock, chopped thyme, honey, salt, and black pepper. Stir well and simmer for another 5-6 minutes, allowing the sauce to thicken slightly.
Return the salmon fillets to the skillet, spooning the sauce over the top, and let them warm through for 1-2 minutes.
Serve the salmon fillets on individual plates and drizzle generously with the Merlot sauce. Pair with your choice of sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
