Slow-Cooked Salmon with red wine sauce and butter-braised chard

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

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.

Ingredients

Americas
United States
Fish course
Pescatarian
California

Ingredients

Method