Ingredients
- 1 lb seedless (any color) grapes on their stems, cut into 4 equal clusters
- Extra virgin olive oil
- 2 tsp Dijon mustard
- 2 tsp mayonnaise
- 4 (6 oz ea) wild salmon fillets
- Kosher salt and freshly ground pepper
- ¼ c pecans or walnuts, finely chopped
Red Wine Sauce:
- 2 tbsp cold unsalted butter, divided
- 1 tbsp shallot, minced
- 1 c dry red wine, such as Pinot Noir or Merlot
- 1 tsp balsamic vinegar
- 1 tsp honey or light brown sugar
- ½ tsp Dijon mustard
- ¼ tsp fresh thyme, coarsely chopped, plus thyme sprigs for serving
- Kosher salt and freshly ground pepper
Directions
Preheat the oven to 400°F. Oil a large rimmed sheet pan. Place the grapes on the pan and coat lightly with the oil. Roast for 5 minutes.
While grapes roast, prepare salmon: Mix the mustard and mayonnaise together in a small bowl. Spread evenly over the top (flesh side) of each fillet. Spread the chopped nuts on a small plate. Press the mustard coated side in the nuts to coat evenly. Transfer to a plate.
When the grapes have cooked for 5 minutes, remove pan from oven. Add the fillets, skin side down, to the sheet pan. Return to oven and continue cooking until grapes are slightly shriveled and the salmon is barely opaque when prodded in the center, about 15 minutes.
Meanwhile make the sauce: Melt 1 tbsp of butter in a small saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened but not browned, about 1-2 minutes. Stir in wine, vinegar, honey, mustard and thyme and bring to a boil over high heat. Cook, stirring occasionally, until the mixture has reduced to about 3 tbsp, about, 5-7 minutes. Remove from the heat. Cut the remaining tbsp of butter into cubes. Add to saucepan and whisk until the butter melts into the sauce. Season to taste with salt and pepper. Set the sauce aside (it will stay warm, do not reheat).
To serve, place a salmon fillet and a grape cluster on each dinner plate. Spoon the sauce around the salmon, garnish with thyme sprigs, and serve immediately.
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Recipe Ratings and Reviews
Unique and interesting and very delicious. It was easy to make with ingredients I often have on hand. It makes a beautiful presentation and the sauce will make your house smell divine the next day!
From the deep flavor of the roasted grapes to the intriguing red wine sauce over pecan crusted salmon, this dish was a real winner. Easy to make… Elegant… And delicious served with roasted brussels sprouts with a honey balsamic drizzle.
This tasted even better than I expected - and I had high expectations! The sauce works beautifully with the Sockeye salmon - I used a good Oregon Willamette Valley Pinot Noir (never cook with a wine that you wouldn’t want to drink!) And some very plump California red seedless grapes added depth, richness and sweetness to the tangy sauce. My salmon filets were perfect, according to my wife. I’m making this recipe again!
Excellent recipe. However, there is a recipe that the fresh market Makes fresh every day that is the best fresh salmon recipe I have ever had. It is about ten dollars a pound, and I buy about two pounds when they make it, take it home and freeze it in sections, Best l have ever, ever, ever had.
Love sock-eye salmon and this recipe is just perfect for a tantalizing meal. Will definitely add this recipe to my collection!
Delicious and easy
mmmmm - I've been a chef most of my life - and love this one!!! excellent choice.
Excellent flavors, easy to follow recipe. Will cook again.
It was a recipe that was easy to follow and delicious.
Easy to make, didn't take long to make and tasted wonderfully!!
I recently discovered "roasted" grapes, who would have thought they would be sooo delish? Paired with the red wine reduction and salmon, can't go wrong, and such a simple recipe with easy prep and fabulous flavors. A wonderful summer dinner on the new porch!