Yesterday was all about the sweet tooth, today is all about your inner Chef! This recipe is an exercise in developing complex flavor. The contest started Monday the 19Th, so check out those recipes today! A tip for today is that when you are cooking fish, do it in a hot oven. 425-450 degrees works best. Cook fish for 5 minutes per each inch of thickness. Bake fish uncovered until it flakes apart with a fork. Enjoy, and feed yourself well!
Baked Salmon with Cabernet Butter
Ingredients
1 cup full-bodied dry red wine such as Côtes du Rhône
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds of salmon filet with skin removed
2 tablespoons olive oil
½ cup of minced parsley for garnish
Preparation
Pre-heat oven to 450 degrees.
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jam-like and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake fish in a hot oven for 15-20 minutes at 450 degrees. Remove fish from oven and place on serving platter. Dollop wine butter oven hot fish and sprinkle with lots of minced parsley.
Serve with Saffron Rice and Steamed Vegetable Medley.
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