1Combine 1 cup red wine, 2 tablespoons red wine vinegar, and 4 tablespoons chopped shallots in a small nonreactive saucepan. Bring to a boil, then lower the heat and simmer until syrupy.
2Separately, boil 3/4 cup heavy cream until reduced by half, about 15 minutes. Stir the cream into the wine mixture and cook together for several minutes, until lightly thickened.
3Firmly press 4 teaspoons each crushed pink peppercorns and minced ginger into the flesh side of 4 salmon fillets and sprinkle with kosher salt to taste. Cook the salmon in clarified butter, flesh-side down, over medium-high heat until browned, about 4 minutes; turn over and cook until barely cooked through, about 4 minutes more. Keep warm.
4Reheat the sauce, whisk in 4 tablespoons butter, and season to taste with salt and black pepper. Spoon the sauce over the salmon and serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.
How to Make Salmon with Potatoes and Horseradish Sauce
You’ll be surprised at the sophistication of this easy, 5-ingredient dish. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish.
How to Roast and Skin a Red Pepper
There are plenty of uses for roasted red peppers, and though a store-bought jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.