Salmon with red wine sauce
Red wine sauce:
2 shallots or spring onions, sliced
1 tsp olive oil
½ cup chicken or vegetable stock from ¼cube
½ cup red wine (dry)
1 tbsp balsamic vinegar
1 tsp Dijon mustard
3 tbs butter
1 sprig thyme leaves, finely chopped
500g salmon, fillet or steak
½ tbs ground black pepper
¼ tsp sea salt
1 tbs olive oil
Sauté shallots in olive oil till transparent. Be careful not to burn them.
Add stock and red wine; allow the mixture to reach a strong boil.
Reduce the sauce down by about half by allowing it to boil awhile.
Bring the heat down to medium or medium low. Pour in balsamic vinegar and add Dijon mustard. Continue cooking until the sauce has reached the level of thickness you prefer.
Turn off the heat and add butter and thyme leaves.
Season the salmon steaks with pepper and salt and fry them in olive oil in a non-stick pan for 2 minutes on each side or until cooked through.
Serve immediately with the sauce and a side dish of your choice (couscous, fried cherry tomatoes etc.).