Here’s another wine-soaked recipe from our LA’s Chef’s Inc. cooking class “Date Night in Wine Country” taught by Chef Diane Brown. Larry and I never cook salmon, and rarely order it in restaurants. But when placed in front of us, like at a wedding, we eat it up! So I can say with authority that this IS an impressive salmon for entertaining.
Other recipes we made that evening were garlicky Chile Lime Shrimp, a pretty salad-topped Goat Cheese Tart, and Zinfandel Soaked Cherry Clafoutis so impressive, it earned my blog a Saveur “Sites We Love” honor!
This recipe takes more than a bottle of wine. Don’t waste the good stuff, find a “mediocre cab” as our instructor suggested. You’ll reduce it for 45 minutes to a chewy, sweet-tangy sauce that made us all go “oooooh” when classmate Stephanie did the drizzle. We participants were fairly wine-soaked at that point, however, so everything was oooooh.
Grilled Salmon with Cabernet Raspberry Sauce for Eight
Recipe by Chef Diane Brown
- 3 Tbsp. butter
- 2 shallots, minced fine
- 4 cups cabernet sauvignon wine (1 1/3 bottle)
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. raspberry preserves
- Course ground black pepper to taste
- 8 6-oz salmon filets, skinless and boneless
- 1 pint fresh raspberries for garnish
Melt 2 Tbsp. butter in sauté pan on medium heat; add minced shallots when butter starts to bubble. Cook shallots until tender. Add cabernet sauvignon and cook over low heat, uncovered, until reduced by half, approximately 45 minutes. The sauce should be syrupy in texture. Add lemon juice to reduction. With a wire whisk, quickly incorporate raspberry preserves and butter, hold away from heat.
Heat grill or grill pan to medium-high heat. Grill salmon on both sides until just cooked through, about 4 minutes per side. Serve grilled salmon with sauce on top, and garnish with raspberries. Makes 8 servings.