Salmon with Red Wine Sauce

Ingredients

• 2 pieces salmon fillet (about 200 g each)
• 2 tbsp oil
• Salt
• black pepper (freshly ground)
• 2 tbsp butter
• 1 Shallot
• 150 ml red wine
• 150 ml broth (or fish stock, glass)
• 1 Carrot
• 1 tomato
• 1 small stalk leek
• thyme
• bay leaf
• 1 Garlic clove
• Cinnamon
• nutmeg
• sugar
• 0.5 tsp grated lime zest
• 1 tbsp lime juice
• 1 dandelion
• parsley

Instructions

1. 1.

   Rinse salmon fillets and pat dry. Combine salt, pepper, and oil in a bowl and mix. Place fillets in the mixture and let marinate for 30 minutes.

2. 2.

   Finely chop shallot, peel carrot and slice into rounds. Wash tomato and roughly dice it.

3. 3.

   Heat 1 tbsp butter in a pot and sauté chopped shallot until translucent. Add red wine and simmer for about 3 minutes. Pour in broth, add carrot slices and tomato cubes. Season sauce with thyme, bay leaf, crushed garlic, salt, and pepper. Simmer on low heat for about 25 minutes.

4. 4.

   Strain the cooked sauce through a sieve into another pot and season with cinnamon, nutmeg, and sugar. Stir in grated lime zest, lime juice, and 1 tbsp butter.

5. 5.

   Sear marinated salmon fillets briefly but thoroughly in a non-stick pan on both sides, then cover and cook over low heat for about 3–4 minutes until done.

6. 6.

   To serve, arrange fillets on top of red wine sauce on plates and garnish decoratively with dandelion and parsley.