Salmon With Red Wine Butter Sauce

Recipe courtesy of our friends at Fortuitous Foodies


1 shallot, minced
1 clove of garlic, minced
A few springs of fresh thyme
1 TSP freshly cracked pepper
1 1/2 cups Llano Estacado Signature Red Meritage
1/4 cup good balsamic vinegar
3 TBSPS cold unsalted butter, cut into small pieces
1TBSP heavy cream
Salt & pepper to taste
Coho salmon fillet (bones removed skin on)


{Cooking the Red Wine Butter Sauce}

Heat 1 TBSP of EVOO in a saucepan on medium heat.

Add the shallots and saute until soft about two minutes. Add in the garlic and saute about 30 more seconds until fragrant.

Add in the thyme sprigs, Llano Estacado Texas red wine, balsamic vinegar, pepper.

Turn heat to high and cook for 10-12 minutes until your sauce has reduced down and can coat the back of a spoon.

Remove the pan from the heat and discard the thyme sprigs.

Slowly whisk in the heavy cream.

Next whisk on the butter a few pieces at a time.

Season the sauce to your liking with salt and pepper.


Set aside.

{Cooking The Salmon}

In a nonstick skillet heat 1 TBSP of EVOO.

Season the salmon fillet with salt and pepper.

Add to the skillet skin side up on medium-high heat for 4-5 minutes.

Flip the salmon onto the skin side and cook another 2-3 minutes.

Transfer the salmon to a plate and top with the red wine butter sauce.