salmon with beurre rouge (red butter sauce)

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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