Wild Bc Salmon Packets With Pinot Noir/Red Pepper Sauce
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Pinot Noir2 cups
Vegetable1 sprig
Thyme (fresh)2 tbsps
Butter (unsalted)1
SaltDirections:
1
SALMON: Preheat oven to 375 degrees F
2
Sautee portabellas in olive oil for 3-4 minutes over medium heat until soft, then set aside
3
Place each salmon fillet on two sheets of phyllo and sprinkle lightly with salt
4
Divide portabella mix evenly on top of fillets and wrap sheets around each fillet to form packets
5
Bake packets for 20-25 minutes until phyllo is lightly browned
6
SAUCE: Add Pinot Noir to sauce pan and reduce over medium heat by half
7
Add stock, red pepper puree and thyme
8
Reduce by another third
9
Turn off heat, swirl in butter, add salt and pepper to taste and remove thyme
10
Reheat slowly to a simmer before serving
11
To Plate: Spoon warmed sauce evenly over packets and garnish with thyme or mint sprig