Metric2 tablespoons sugar4 tablespoons water2 tablespoons balsamic vinegar1/4 cup finely chopped shallot (2 oz)1/2 cup merlot or 1/2 cup dry red wine 1 cup canned beef broth1 teaspoon cornstarch 4 (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)1 teaspoon olive oil Red Onions and Onions1 teaspoon olive oil 1 1/2 lbs red cabbage, cored, cut into 2-inch pieces, and layers separated1/2 lb red onion, cut into 1-inch pieces and layers separated 2 teaspoons finely chopped fresh thyme1/2 teaspoon salt 1/4 teaspoon black pepper Directions:1 Red Cabbage and Onions:.2 Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.3 Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.4 Make sauce:5 Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.6 Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.7 Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.8 Add beef broth and boil until reduced to about 1 cup, about 8 minutes.9 Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.10 Season sauce with salt and pepper and keep warm, covered.11 Cook salmon:12 Pat salmon dry and season with salt and pepper.13 Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.14 Turn over and saute until just cooked through, about 3 minutes more.15 Serve salmon on top of red cabbage and onions with sauce spooned over..ob_empty
View the Original article
View the Original article
