Wild Salmon With Roasted Grapes and Red Wine Sauce
Ingredients
Salmon
- 1 lb seedless grapes (any color) on their stems, cut into four clusters
- extra virgin olive oil
- 2 tsp mayonnaise
- 2 tsp dijon mustard
- 4 6-oz wild salmon fillets
- 1/4 cup pecans, finely chopped
- kosher salt and freshly ground pepper
Red Wine Sauce
- 2 tbsp cold butter, divided
- 1 tbsp shallot, minced
- 1 cup dry red wine
- 1 tsp balsamic vinegar
- 1 tsp honey or light brown sugar
- 1/2 tsp dijon mustard
- 1/4 tsp fresh thyme, coarsely chopped, plus sprigs for garnish
- kosher salt and freshly ground pepper
Instructions
- Preheat oven to 400°F. Line a large rimmed sheet pan with foil. Place grapes on the pan and coat lightly with the oil. Roast 5 minutes.
While grapes roast, prepare salmon.
- Mix the mustard and mayonnaise together in a small bowl. Spread evenly over the top (flesh side) of each fillet. Spread the chopped nuts on a small plate. Press the mustard coated side in the nuts to coat evenly. Transfer to a plate.
- When the grapes have cooked for 5 minutes, remove from oven. Add the fillets, skin side down, to the sheet pan. Return to oven and continue cooking until grapes are slightly shriveled and the salmon is barely opaque when prodded in the center, about 15 minutes.
Meanwhile, make the sauce.
- Melt 1 tbsp of butter in a small saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened but not browned, about 1-2 minutes. Stir in wine, vinegar, honey, mustard, and thyme and bring to a boil over high heat. Cook, stirring occasionally until the mixture has reduced to about 3 tbsp, about 5-7 minutes. Remove from heat. Cut the remaining tbsp of butter into cubes. Add to saucepan and whisk until the butter melts into the sauce. Season to taste with salt and pepper. Set the sauce aside (it will stay warm, do not reheat).
- To serve, place salmon fillet and a grape cluster on each dinner plate. Spoon the sauce around the salmon, garnish with thyme sprigs, and serve immediately.