Frank's Recipes! Herb Roasted King Salmon with Pinot Noir Sauce

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Herb Roasted King Salmon with Pinot Noir Sauce

Number of Servings: 4

2 tablespoon peanut oil PLUS 2 tsp peanut oil
1 shallot, chopped
1/3 cup mushrooms, coarsely chopped
1/2 cup pinot noir wine
5 each sprigs of fresh tarragon
5 each sprigs of fresh thyme
5 each springs of fresh fennel tops
1/2 cup fish stock OR bottled clam juice
1/4 cup heavy cream
4 oz unsalted butter
1 tsp lemon juice, fresh
1/2 tsp salt
1/4 tsp black pepper, freshly ground
4 each king salmon fillets with skin on (about 6 oz each)

In a medium saucepan, heat 2 teaspoons of the oil over high heat. Stir in the shallot and mushrooms and sauté until soft, 2 to 3 minutes. Add the wine and 1 sprig each of tarragon, thyme and fennel. Cook until the liquid is reduced by half, about 2 minutes. Add the stock and cream and cook until reduced to 3 tablespoons, about 10 minutes. Remove from the heat and whisk in 4 tablespoons of the butter. Strain the sauce. Stir in the lemon juice, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, cover and set aside.

Preheat the oven to 400F. Season the fish with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large heavy skillet, heat the remaining 2 tablespoons oil over high heat. Add the salmon fillets, skin-side up, and sauté, turning once, until lightly browned, about 1 minute on each side.

With a wide spatula, remove the fillets and invert them into a baking dish. Using a knife, carefully peel back the skin from each fillet, leaving it attached at the end. Place 1 sprig each of tarragon, thyme and fennel and 1 tablespoon of butter on top of each piece of fish. Cover with the skin and bake until the fish is opaque throughout, 6 to 8 minutes.

Remove the skin and herbs from each fillet. Spoon 2 tablespoons of the warm sauce onto each of 4 dinner plates. Place a fillet on top. Garnish with additional herbs, if desired, and serve at once.

David Pisegna, The Sorrento Hotel, Seattle, WA