Salmon Fillets Braised in Red Wine

Makes 4
Prep 10 m
Cook 35 m
Bake 12 - 14 m

Ingredients

Red Wine Reduction:

Fish and Vegetables:

Directions

Red Wine Reduction:

  1. 1 of 2 In medium-size nonaluminum saucepan, cook bacon over medium-low heat until fat is released, 5 minutes; do not let brown. Add shallots; cover pan and cook until softened, 3 minutes. Add wine, broth, thyme and bay leaf; boil, uncovered, until reduced by half, about 15 minutes.
  2. 2 of 2 Strain liquid through fine-mesh sieve over a bowl; discard solids. Return liquid to saucepan. Gradually whisk in butter.

Fish and Vegetables:

  1. 1 of 5 Heat oven to 350 degrees F. In large pot of boiling water, cook cabbage just until tender, 3 minutes. Drain in large colander; rinse under cold water to stop cooking.
  2. 2 of 5 Season fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place in shallow baking dish. Gently heat red wine reduction. Pour over fish.
  3. 3 of 5 Bake in 350 degree F oven until fish flakes when tested with fork, 12 to 14 minutes.
  4. 4 of 5 Meanwhile, in medium-size skillet, cook diced bacon over medium heat 5 minutes or until lightly browned and fat is rendered. Add cabbage, onions and 1/2 cup chicken broth; heat through, 3 minutes. Season with remaining salt, pepper. Add parsley.
  5. 5 of 5 Spoon 2 to 4 tablespoons cooking liquid in each of 4 serving bowls. Top with vegetables, then fish. Makes 4 servings.
Nutrition Information for Salmon Fillets Braised in Red Wine
Servings Per Recipe: 4
Per Serving: 3 g fiber, 365 kcal cal., 38 g pro., 857 mg sodium, 99 mg chol., 7 g sat. fat, 13 g carb., 17 g Fat, total
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Printed from FamilyCircle.com 09/26/2018