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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A tasty sauce to serve over cooked salmon fillets. Cook salmon your favorite way, grilled, poached, broiled, etc. Might work with chicken breasts or pork chops also, Ingredients:
1 tablespoon unsalted butter |
1 teaspoon fresh gingerroot, peeled and minced |
2 tablespoons shallots, peeled and minced |
1 cup cabernet sauvignon wine |
2 tablespoons red wine vinegar |
2/3 cup whipping cream or 2/3 cup heavy cream |
3 tablespoons unsalted butter |
salt and pepper, to taste |
Directions:
1. Melt 1 tablespoon butter in heavy small saucepan over medium-high heat; add ginger and shallots. Saute until soft, about 5 minutes.
2. Add wine and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Strain.
3. Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.
4. Remove from heat. Add remaining butter and whisk just until melted. Season with salt and pepper.
5. Spoon over cooked salmon fillets.
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