Grilled Salmon au Cabernet

Seafood

4 Servings

Ingredients

20 oz Atlantic or Norwegian salmon
8 slices of thin smoked bacon
1 L burgundy
8 oz unsalted butter
8 shallots

Method Sauce

  • Reduce one liter of cooking burgundy wine with 4 diced shallots and a pinch of sugar.
  • When reduced to a syrup, incorporate 8 oz softened butter with a wisk.
  • Season to taste and stain.
  • Keep warm in a double broiler.
  • For serving, present the sauce in a cup as a dip.
  • 1000 Bristol Street, Newport Beach, CA, 92660
    949-263-9400