Grilled Salmon au Cabernet


4 Servings


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.
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