1 small leek, white and light green parts only, diced
2 tsp tomato paste
1 cup Pinot Noir
1 bay leaf
1 large spring fresh thyme, plus 1 tsp chopped fresh thyme
1 cup low salt chicken broth
1/2 cup heavy cream
1 Tbs chopped fresh parsley
Instructions
Position a rack in the center of the oven and heat to 325F.
Season the salmon all over with salt and pepper. Let sit at room temperature while you prepare sauce.
Melt the butter in a 12 inch ovenproof skillet over medium-high heat. Add the mushrooms and celery and cook, stirring occasionally, until mushrooms are browned on at least one side 3 to 5 minutes. Add the carrots and leeks and cook stirring occasionally until just softened, about 4 minutes. Reduce heat to medium if the pan starts to get to dark. Add tomato paste and cook, stirring for 1 minute. Add the Pinot Noir, bay leaf and thyme sprig, scrape the bottom of the pan with a wooden spoon to release browned bits and boil until the wine is reduced by half, 2 to 4 minutes. Add the chicken broth and cream and bring to a brisk simmer.
Nestle the salmon fillets into the vegetables and pile some of the veggies on top of the fillets to keep fish moist.
Tightly cover with lid and braise in the oven until with fish is almost cooked through, 10 to 15 minutes.
With a slotted spatula transfer salmon to serving plates. Concentrate the sauce by placing the pan over medium-high heat and boiling until it's thickened to your liking. Discard the bay leaf and thyme sprig. Stir in the shopped thyme and parsley, season to taste with salt and pepper, spoon the sauce over the salmon and serve.
Serving
Suggestions
Mashed Potatoes or rice pilaf
Originally Submitted
4/27/2014
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