Sautéed salmon
We tried a new recipe this past weekend. It was surprisingly simple, satisfying, and well balanced.
Salmon – dusted with salt, pepper, flour, and sautéed on a grill pan.
Served on a bed of-
Leek – thinly sliced and cooked in butter and water.
Topped with-
Red wine butter sauce- red wine (and optional port) reduced with sliced shallots and fresh thyme sprigs, pureed, blended with butter to emulsify, and a dash of balsamic.
The red wine sauce was the most complicated of all the things on the table. This was a delicious dinner, and truly a team production, with Marc and I keeping multiple burners going. We were happy to be able to entertain Marc’s uncle and aunt who are visiting from Germany!