Salmon in Red Wine with Leeks & PancettaFeatured by Sojourn Cellars in the Platinum Wine Club.
This is another fine recipe to pair with Pinot Noir for our monthly wine club. Sojourn kindly sent this down for us to share. This is an amazing Salmon entree you should try this weekend.Yield: 8 servings
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Serving Size: One filet to start
• 2 tbsp Olive Oil
• 12 ounces Pancetta
• 2 Leeks, cleaned, trimmed, and julienned
• 1 sprig each: Thyme, Parsley, Basil, Marjoram all tied together
• 1 bottle Sojourn Cellars Pinot Noir
• 8 fillets of fresh Salmon, each about 6 ounces each, skin and bones removed
• Sea Salt
• Fresh Ground Pepper
• 4 tbsp Sweet Butter
• ¼ cup Parsley, fresh, chopped
Heat your oven to 350 degrees. Heat a sauté pan and then add the olive oil. When the oil is at the smoking point, add Pancetta and sauté until golden brown and crispy. Add leek and herb bundle, and cook until the leeks are translucent. Add the Sojourn Pinot Noir and simmer until the wine is reduced by one half.
Season each Salmon fillet with salt and pepper to taste. Place the fillets in the red wine reduction and place in the oven, for 3 to 4 minutes. With a wide spatula, gently turn the fish fillets over and cook 3 to 4 minutes longer, until the fish is just barely cooked through. (Total cooking time will depend on the size of the fish fillets.) Transfer the fish to a platter and keep warm. Discard the herbs and place the sauté pan on top of the stove. Bring the wine to a rapid boil. Swirl in the butter. Adjust seasoning with salt and pepper to taste. Remove from the heat, pour the sauce over the fish, and top with the chopped parsley.