Title: Herb Roasted Salmon with Pinot Noir Sauce
Categories: Sauce Salmon
Yield: 4 Servings

4		Salmon fillets (6 oz ea)
4	tb	Olive oil
1		Shallot, chopped
1/2	c	Chopped mushrooms
1/2	c	Pinot Noir
2	ts	Fresh thyme
2	ts	Fresh tarragon
2	ts	Fennel tops; chopped
1/2	c	Fish stock or clam juice
1/4	c	Cream
4	oz	Butter
1	ts	Lemon juice
1/2	ts	Salt
1/4	ts	Fresh black pepper

In saute pan heat 2 T oil over high heat, add shallots and mushrooms, saute until soft, 2-3 min. Add the wine and 1 t each of tarragon, thyme, and fennel tops. Reduce liquid by half. Add stock and cream and cook until reduced to 3 T, about 10 min. Remove from heat and whisk in 4 T of butter. Strain sauce, stir in lemon juice and season with half the salt and pepper.

Oven at 400F. Season fish with remaining salt and pepper. Heat 2 T oil over high heat. Add salmon fillets skin side up and saute, turning once until lightly browned, 1 min on each side. Remove fillets and turn them into a baking dish. With a knife, peel back the skin from each fillet, leaving it whole as possible and attached at the end. Place the remaining herbs and 1 T butter on top of each piece of fish. Re-cover with the skin and bake until fish is opaque, 6-8 min.

Remove skin and herbs from each fillet. Spoon 2 T of warm sauce onto each of 4 plates. Place fillet on top and garnish with sprig of herbs.

http://www.alderbrook.com/recipes/pinoseaf.htm

From: Michael Loo Date: 13 Jun 98

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