Salmon with Beurre Rouge

== Description ==
Contributed by Catsrecipes Y-Group
* Makes 4 servings
== Ingredients ==
* 2 tablespoons minced shallots
* 2 cups fruity, not-too-tannic red wine
* 2 tablespoons balsamic or red wine vinegar
* 1½ to 2 pounds salmon fillet
* salt and freshly ground black pepper
* 1 stick butter, cut into 6 or 8 pieces
* chopped fresh parsley or chervil for garnish
== Directions ==
# Combine shallots, wine and vinegar in a small saucepan and turn heat to high.
# Cook until it is reduced to about ¼ cup, 10 minutes or so.
# Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan.
# Sprinkle salmon with salt and pepper and place it, skin side up, in skillet.
# Cook over medium-high heat until nicely browned, about 5 minutes, then turn.
# When red wine mixture has reduced, turn heat to very low.
# Add butter a piece at a time, stirring after each addition until it is incorporated.
# When all butter has been added, taste and adjust seasoning.
# Use a sharp knife to peek inside thickest part of fish to judge doneness.
# When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates.
# Spoon sauce over fish, garnish if you like, and serve. 
Category:Cathy's Recipes
Category:Salmon Recipes
Category:Red wine Recipes
Category:Balsamic vinegar Recipes
Category:Red wine vinegar Recipes
Category:Shallot Recipes
Category:Chervil Recipes