Name: Sautéed Salmon Fillets with Red Wine Sauce
Yield: Makes 6 Main-Course Servings
Ingredients: pepper; salt; 1 small bunch parsley; 2 teaspoons good quality red wine vinegar, or more to taste; six 6- to 8-ounce salmon fillets with the skin on or off; 2 tablespoons finely chopped parsley; 4 tablespoons cold, unsalted butter; 1 carrot, peeled and chopped coarse; 6-inch length celery, chopped; 3 garlic cloves, crushed; 10 sprigs fresh thyme or 1 teaspoon dried; 2 salmon heads; 1 large onion, peeled and chopped coarse; 2 tablespoons olive oil; 2 imported bay leaves; 6 cups red wine

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

The trick to this rather luxurious dish is to make an intensely flavored but light-textured red wine sauce out of a couple of salmon heads, and then use the sauce to surround sautéed salmon fillets. Making the sauce takes some time but most of the work can be done ahead.

Ingredients

six 6- to 8-ounce salmon fillets with the skin on or off

Method

Ask the fish seller to cut the gills out of the salmon heads, if you buy heads at the supermarket and they still have their gills, cut the gills out by turning the heads over and using heavy shears to cut the gills out of each side of the heads. Discard the gills and soak the heads for 30 minutes in cold water.

Put the onion, carrot, celery, garlic, thyme, bay leaves, and olive oil in a