Warm Fillet of Salmon With Banyuls Sauce
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ½cup very finely minced leeks
- Water
- Pinch of cinnamon
- ½cup olive oil
- Salt to taste if desired
- 1¾pounds fillet of salmon in one piece, with the skin left on
- 2tablespoons butter
- â…“cup Banyuls or other sweet fortified red wine (see note)
- 1tablespoon red-wine vinegar
- A few fresh chives for garnish
Preparation
- Step 1
Simmer the leeks in water until very tender, about 10 minutes. Drain. Refresh under cold water and drain again. Place in a blender. Add the cinnamon and oil, and blend until finely pureed and emulsified. Season to taste with salt.
- Step 2
Preheat oven to 150 degrees.
- Step 3
Cut the salmon into 6 uniform portions.
- Step 4
Heat the butter in 1 or 2 heavy oven-proof skillets. Sear the salmon, flesh side down, for 1 minute, Turn the fillets, skin side down, and sear very briefly. Transfer the fish, still in the skillet(s), to the oven. Bake for 5 to 15 minutes, depending on the thickness of the fillets, until the fish is medium-rare. Place 1 fillet, skin side up, on each of 6 warm plates.
- Step 5
Beat the leek-flavored oil with the wine and vinegar, and spoon onto each of the plates alongside the fish. Garnish with 2 or 3 strands of chives and serve.
- Banyuls is a sweet fortified wine from the Roussillon region of France. Ruby Port can be substituted.
Private Notes
Comments
Question: why does the ingredient list specify the salmon to be in one piece when the cooking instructions direct one to cut it? Why can't the store do that?