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salmon with beurre rouge (red butter sauce)

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

I served this with the herbed roasted small potatoes. Delish.

yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For salmon with beurre rouge (red butter sauce)

  • 1 c
    dry red wine
  • `1 c
    chicken stock
  • 3 Tbsp
    red wine vinegar
  • 1 sm
    shallot, minced
  • 4 c
    garlic, minced
  • thyme sprigs
  • 1 tsp
    pink peppercorns
  • 4
    salmon filets
  • salt and pepper
  • 1 Tbsp
    olive oil
  • 1 stick
    cold butter, cut into 8 pieces

How To Make salmon with beurre rouge (red butter sauce)

  • 1
    In a saucepan, add the red wine, chicken stock, red wine vinegar, shallot, garlic, thyme and peppercorns. Bring to a boil, reduce to a simmer, and reduce to 1/3 cup, about 20 to 25 minutes. Strain through a fine mesh strainer and discard the solids. Set aside.
  • 2
    Season the salmon with salt and pepper. Add olive oil to a oven safe pan and sear the salmon skin side down. Turn and add to a 450 degree F oven for about 5 minutes, until no longer pink and can flake easily.,
  • 3
    Place the sauce back on the stove over medium heat and whisk in the butter 1 piece at a time, letting each butter pat melt.
  • 4
    Serve the sauce with the salmon.
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