Recipes Salmon with Red Wine-Balsamic Sauce 3.0 (2,411) 1 Review Chef Alfred Portale of New York City's Gotham Bar and Grill serves salmon with a peppery riff on beurre rouge (a French butter sauce made with red wine). More Salmon Recipes By Alfred Portale Updated on August 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Petrina Tinslay Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1 small shallot, minced 1 thyme sprig 1/2 teaspoon cracked black pepper 2 cups dry red wine 1/4 cup balsamic vinegar 2 tablespoons heavy cream 4 tablespoons cold unsalted butter, cut into tablespoons Salt and freshly ground black pepper Four 6-ounce skinless salmon fillets Directions In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side up. Cook over moderately high heat until the fillets are browned, about 4 minutes. Turn the salmon and cook over moderate heat until the fish is just opaque throughout, about 3 minutes longer. Transfer the salmon to plates, spoon the sauce over the fish and garnish with ground black pepper. Serve immediately. Serve With Braised fennel or steamed baby turnips. Suggested Pairing Oregon Pinot Noir and salmon are a natural match. Portale matches this dish with Tarlov's focused, cranberry-inflected Village Parcel American Pinot Noir, which is on Gotham's by-the-glass list. Rate it Print