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Salmon with sweet-and-sour Pinot Noir plums and rosemary
Ingredients
For the plums:
- 900 grams plums, pitted and cut into quarters (divided)
- 2 sprigs fresh rosemary, leaves coarsely chopped, plus extra for garnish
- 2 tablespoons canola oil
- 1 shallot, finely chopped
- 3/4 cup honey
- 1 cup good-quality Pinot Noir
- 1/2 cup plum or red wine vinegar
- 1 teaspoon sea salt
For the salmon:
- 4 (140 grams) salmon fillets, skin on
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1/2 lemon
Directions
For the plums:
- In a small bowl, combine half the plums and all of the rosemary and set aside for at least ten minutes.
- Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for one minute until fragrant. Add remaining half of plums, honey, wine, vinegar and salt and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Add rosemary-infused plums and cook for another five minutes.
For the salmon:
- Preheat oven to 400°F.
- Use paper towels to pat salmon dry and season with salt and pepper. Heat oil in a heavy-bottomed, ovenproof frying pan over medium heat until heated through. Carefully lay fish in pan skin-side up and cook for 30 seconds. Roast in oven for two to three minutes.
- Remove from oven. Flip fish skin-side down and return to the stovetop over medium heat. Add butter to pan and squeeze some lemon juice over each fillet. Baste for a minute by spooning melted butter over fish.
- Divide salmon between four plates and top with plums and wine sauce. Garnish with rosemary leaves and serve with remaining wine.
