Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri

Name: Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons sugar; 4 tablespoons water; 2 tablespoons balsamic vinegar; 1/4 cup finely chopped shallot (2 oz); 1/2 cup merlot or 1/2 cup dry red wine; 1 cup canned beef broth; 1 teaspoon cornstarch; 4 (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part); 1 teaspoon olive oil; 1 teaspoon olive oil; 1 1/2 lbs red cabbage, cored, cut into 2-inch pieces, and layers separated; 1/2 lb red onion, cut into 1-inch pieces and layers separated; 2 teaspoons finely chopped fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Submitted by lazyme

"If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons sugar
4 tablespoons water
2 tablespoons balsamic vinegar
¹⁄₄ cup finely chopped shallot (2 oz)
¹⁄₂ cup merlot or 1/2 cup dry red wine
1 cup canned beef broth
1 teaspoon cornstarch
4 (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)
1 teaspoon olive oil
Red Onions and Onions
1 teaspoon olive oil
1 ¹⁄₂ lbs red cabbage, cored, cut into 2-inch pieces, and layers separated
¹⁄₂ lb red onion, cut into 1-inch pieces and layers separated
2 teaspoons finely chopped fresh thyme
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper

directions

Red Cabbage and Onions:
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
Make sauce:
Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
Season sauce with salt and pepper and keep warm, covered.
Cook salmon:
Pat salmon dry and season with salt and pepper.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
Turn over and saute until just cooked through, about 3 minutes more.
Serve salmon on top of red cabbage and onions with sauce spooned over.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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