Salmon With Beurre Rouge And Red Wine Braised Endive

Recipe Ingredients

2 lbs	908g / 32oz	Skin-on salmon fillet
2 teaspoons	10ml	Olive oil
		Emeril's Essence - to taste
		= (see Bayou Blast recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry red wine
		= (preferably California Zinfandel)
1/2 cup	118ml	Red wine vinegar
1/2 cup	46g / 1.6oz	Minced shallots
3		Fresh tarragon sprigs - plus
4		Tarragon sprigs - for garnish
1/2 teaspoon	2.5ml	Whole black peppercorns
6 oz	170g	Cold unsalted butter - (1 1/2 sticks) - cut into pieces
		Red Wine Braised Endive - (see recipe)

Recipe Instructions

Preheat the grill.

Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin-side down, and cook to desired temperature.

Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan.

Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season, to taste, with salt and pepper.

Remove the salmon from the grill and cut the salmon into 4 pieces. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E54) - from the TV FOOD - NETWORK

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