First of all, I hope all of you East Coasters are safe in the wake of Hurricane Sandy. Thankfully my family on the East Coast is safe and well and enjoying free ice cream from supermarkets that had lost power (score for them!).
Secondly, I am just SO relieved that Halloween is over. You know why?
Because now I can blast Christmas music without shame.
Meaning, yes, I have been known to blast Christmas music before Halloween.
I love the holidays, but honestly, that’s not why I love Christmas music.
I just appreciate the art of Christmas music. It just fills my heart, okay?
And speaking of things that are good for my heart, let’s talk about this salmon.
I have made it several times and it is always a hit.
I mean, you can’t really go wrong any time you reduce red wine and combine it with butter, and feel free to drizzle on as little or as much sauce as you wish.
Serve it on top of some crunchy roasted asparagus and you’ve got yourself an easy, gourmet dinner!
peaches & cake
Salmon with Red Wine Butter and Roasted Asparagus
Recipe slightly adapted from Women’s Health
Serves 2, plus extra red-wine butter
- 2 salmon fillets (preferably wild), 6 oz. each
- 4 Tbsp. salted butter, softened for 1 hour at room temperature
- ½ cup dry red wine, such as Cabernet Sauvignon
- 1 ½ tsp. fresh thyme leaves
- 1 shallot, minced
- ¼ cup good-quality balsamic vinegar
- olive oil
- 1 bunch asparagus
Preheat oven to 400 degrees F.
Combine the shallot, wine, and balsamic vinegar in a saucepan over medium heat and cook until the liquid is reduced by half, about 15 minutes.
Add the butter, thyme and a few pinches of fresh cracked pepper. Use a spatula to mix the ingredients thoroughly, and then place the mixture in a small bowl or dish and cover until ready to serve. (Or you can do the first two steps ahead of time and keep the butter in the fridge.)
Toss asparagus with about 1 tablespoon of oil, and season with salt and pepper. Place the stalks on a baking sheet and roast until al dente, about 15 minutes.
Meanwhile, heat about 2 tablespoons oil in an ovenproof pan over high heat. Season salmon fillets with salt and pepper, then add to the pan flesh side down. Cook until browned on one side, 3-4 minutes. Gently flip the fillets (be careful not to tear the fillets), cover pan with a lid or foil, and place the pan in the oven. Bake until the salmon is firm and flaky (but before the white solids begins to form on the surface), about 5-7 minutes. Remove.
Serve hot salmon with a drizzle of red-wine butter sauce melted on top and roasted asparagus on the side.