Salmon San Francisco Style
San Francisco is known the world over for a wonderful selection of seafood and wine. Our outstanding recipe infuses both. Try this easy to prepare recipe today.
1 1/2 pounds salmon fillets, skin on
1 clove garlic, very finely minced
1 shallot, very finely minced
Salt and pepper
Sauce:
1/4 cup shallots, minced
2 teaspoons garlic, minced
1/2 cups white wine vinegar
1/2 cups rice wine vinegar
1/2 cups white wine
Salt and pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh tarragon, chopped
1 1/2 tablespoons fresh chives, chopped
1 tablespoon fresh lemon thyme
6 tablespoons unsalted butter
To prepare fish:
Cut the salmon fillet into 4 even-sized pieces. Line a baking sheet with foil and place salmon, skin-side-down, on the foil. Scatter the garlic and shallot on the fish and season with salt and pepper.
For the sauce:
Combine the shallots, garlic, vinegars, wine, seasonings and herbs in a small heavy-based saucepan and bring to a boil. Reduced by half. Remove from heat and let it cool for a minute. Whisk in butter a tablespoon at a time, moving the saucepan on and off the burner so there is enough heat to emulsify the butter but not make it oily.
Preheat the oven to 425° F. Depending on the thickness of fillets, bake 8 to 10 minutes. Do not turn the fish over during cooking. To serve, place a bit of sauce on the plate and lay a fillet on top. Cover with remaining sauce. For an added touch, try placing fillet on a bed of spinach or Micro Greens. Serves 4. |
