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Salmon au Poivre with Red Wine Sauce


Salmon Au Poivre with Red Wine Sauce.


3 tablespoons freshly coarse-ground black pepper
2 tablespoons olive oil
4 Salmon steaks. Skinned and pin boned.
2 tablespoons salted butter
2 medium shallots, finely chopped (about ½ cup)
100ml fruity, medium-bodied red wine, such as pinot noir, Cotes du Rhone, or zinfandel
1½ tablespoons snipped fresh chives

1.In a wide, shallow dish, spread the peppstick frying pan over medium heat, heat the remaining 2 teaspoons of oil. Add the salmon and cook, until the bottom of each fillet starts to turn opaque, about 3½ minutes.

2. Turn the fish and cook for about 3 minutes longer for rare or 3½ minutes longer for medium.

3. Transfer the salmon to a serving dish and cover with foil to keep warm.

4. Wipe out the pan, add 1 tablespoon of butter, and melt it over medium-low heat. Add the shallots and cook, stirring frequently, until softened, about 1 minute.

5. Add the wine and any accumulated salmon juices from the serving dish, increase the heat to high, and boil until the consistency is slightly syrupy and the volume is reduced by half, about 3 minutes.

6. Reduce heat to low and add the remaining 1 tablespoon of butter, and stir constantly to incorporate. Taste the sauce and adjust the seasoning with salt, if necessary. Spoon the sauce over the salmon, sprinkle with the chives, and serve at once.

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