Don't Miss Our Recent Livestream Events for Recipes, Tips & Seasonal FeaturesWatch Now >
|
Join The Ultimate Loyalty Experience®!Learn More >
Red Wine Sauce:
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.
Rate this recipe to get started.
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form