Name: Slow-Cooked Salmon with red wine sauce and butter-braised chard
Yield: Serves 4
Cuisine: American
Ingredients: 1 large sprig thyme, or 1 tablespoon dried thyme; 2 tablespoons unsalted butter, at room temperature; Kosher salt and freshly ground pepper; ¼ cup (35 g) minced shallots; 2 tablespoons red wine vinegar; 2 cloves garlic, minced; 3 cups (720 ml) chicken stock or shellfish stock; 1½ cups (360 ml) fruity dry red wine, such as pinot noir or merlot; 2 tablespoons unsalted butter; 1 tablespoon olive oil; Fresh lemon juice, to taste; 6 ounces (170 g) stemmed and sliced or quartered shiitake mushrooms; 1 tablespoon toasted sesame oil; 1 pound (455 g) young Swiss chard, thick stems removed; 2 teaspoons soy sauce; 3 tablespoons olive oil; Four 6-ounce (170-g) salmon fillets, pin bones removed; Fine sea salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Baking at a low temperature ensures that the salmon will be very moist but still cooked through, though it will look rare. You can also use this technique with other meaty, oily fish such as tuna. This recipe sounds complicated but it really isn’t. The sauce can be made ahead of time and reheated, and simple sautéed spinach can be substituted for the chard. It’s one of my favorites and goes well with softer red wine like pinot noir.