This Month's Recipe
Pepper Crusted Salmon with a Red Wine Balsamic Onion Sauce

2 servings

ingredients

• 2 (6 ounce) steelhead salmon fillets
  3 tablespoons olive oil, divided
  1/4 tablespoon Kosher or sea salt
  2 teaspoons coarse ground black pepper
  1 clove garlic, minced
  1/3 cup Pinot Noir
  1/2 (11 ounce) jar Robert Rothschild Caramelized Onion Spread
  1 tablespoon snipped fresh rosemary
  

directionsRinse salmon; pat dry with paper towels. Heat skillet over medium high heat 2 minutes to get pan very hot. While pan heats, drizzle 1 tablespoon olive oil over each salmon fillet; season with salt. Press pepper into flesh side of each salmon fillet so that it is coated well and evenly. Pour remaining oil in skillet; arrange salmon fillets peppered side down, and cook for 2 minutes to create a crust on salmon. Lower heat to medium-low; turn salmon fillets and continue to cook until salmon just flakes with a fork (4-5 minutes longer), gently turning if necessary. Remove salmon to 2 dinner plates; cover to keep warm. Increase heat to medium high; add garlic to skillet, quickly sauté for 1 minute to release fragrance. Remove pan from heat; add wine, scraping up any browned bits from bottom of pan. Return pan to heat; stir in onion spread and rosemary. Cook until sauce begins to bubble slightly (about 1 minute). Pour sauce over fillets. Serve immediately.