This recipe features a reduction sauce for the salmon. A quick and delicious finish for fish, poultry or meat, reduction sauces often start with shallots and other aromatics simmered in wine. The wine is reduced significantly, then demi-glace is added for richness. The sauce is strained, more aromatics are added and then butter is whisked in to finish the sauce. Serve the salmon with our Grilled Green Beans and Mushrooms (see related recipe at left).
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