| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 1 | c | Pinot noir |
| 2 | Shallots; peeled, sliced | |
| 2 | Sprigs fresh thyme; chopped | |
| 1 | tb | Sugar |
| 1 | ts | Whole peppercorns |
| 2 | Salmon fillets (8 ounces each) | |
| 2 | tb | Unsalted butter |
INSTRUCTIONS
Chicago Tribune Preparation time: 20 minutes Marinating time: 30 minutes-1 hour Cooking time: About 7 minutes Yield: 2 servings Alan Sternweiler serves these fillets on a bed of mashed potatoes at Harvest restaurant. 1. Combine wine, shallots, thyme, sugar and peppercorns in non-reactive bowl. Pour over salmon fillets in a flat, covered dish or zip-seal plastic bag. Refrigerate, turning several times, 30 minutes to 1 hour. 2. Heat oven to 350 degrees. Remove fillets from marinade, pat dry. Melt butter in a large skillet over high heat. Add fillets and sear, about 30 seconds per side, turning once. Transfer to buttered baking dish big enough to hold fillets in one layer. Bake until just cooked through, about 4 minutes. Variations: Deglaze skillet with a fresh batch of marinade. Strain. Return to pan and boil until reduced to 1/3 of its volume. Drizzle over fillets before serving. Nutrition information per serving (without sauce): Calories ...... 465 Fat ........... 29 g Cholesterol .. 150 mg Sodium ..... 130 mg Carbohydrates .. 0 g Protein ........ 45 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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