red wine braised salmon
Pretty sure this preparation of salmon will blow your fucken mind.
Ingredients
- 1 1/2 lb salmon
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp ground cinnamon
- 3 shallots, minced
- 2 tbsp butter
- 2 tbsp fresh oregano, chopped
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 4 carrot, chopped
- 2 cups red wine
- 1 tbsp cornstarch, mixed with 1 tbsp water
- mashed potatoes, wild rice, or rice pilaf, to serve
Instructions
- Slice the salmon into 4-6 filets. Pat very dry with paper towels.
- In a small bowl, toss together the smoked paprika, chili powder, cinnamon, and a pinch of salt and pepper. Drizzle the fish with about 1 tbsp olive oil, then rub all over with the seasoning blend.
- Heat 2 tbsp olive oil in a skillet over medium. Sear the filets for 4-5 minutes, then flip and cook 3-4 minutes longer until the fish is crisp and releases easily from the pan. Transfer to a plate and keep warm.
- Drizzle a touch more olive oil in the skillet if it seems dry. Saute the shallots for 2-3 minutes. Melt the butter, then stir in the oregano and tomato paste. Whip in the brown sugar, then the carrots.
- Pour in the red wine and bring to a simmer. Cook, stirring occasionally, for 10-15 minutes until the sauce thickens slightly. Pour in the starch slurry and stir for 1-2 minutes. Add the salmon back into the skillet and baste with the sauce.
- Serve the fish, carrots, and sauce over mashed potatoes, wild rice, or rice pilaf, as desired.
Notes
*Serving: I love this dish with my Stovetop Herb Brown Butter Mashed Potatoes or wild rice pilaf!