✤1 ½ lbs skin-on salmon, cut into 4 equal pieces
✤ salt & pepper
✤2 tbsp vegetable oil
✤2 tbsp unsalted butter
✤1 shallot, finely chopped (~45g)
✤1 tsp fresh thyme, minced
✤2/3 cup fruity, medium-bodied red wine such as Zinfandel, Pinot, Côtes
✤1/3 cup chicken broth
✤1 ½ tbsp fresh chives, minced
❖Preheat oven to 200°F or “keep warm” setting.
❖Blot the salmon dry and sprinkle lightly with salt & pepper. In a large nonstick skillet over med-high heat, warm the oil until shimmering. Add salmon flesh-side down and cook, undisturbed, until bottoms start to turn opaque, 3-4 min. Gently flip the filets skin-side down and cook, again undisturbed, until firm and no longer translucent on exterior, 3-4 min. Transfer salmon to a heat-proof plate, tent loosely with foil and place in oven to keep warm.
❖Wipe out the skillet, add 1 tbsp of the butter and melt over med-low heat. Add the shallot, thyme & 1/4 tsp salt and cook, stirring occasionally, until shallots soften, about 1 min. Add the wine & broth, adjust heat to med-high and bring mixture to a simmer, occasionally stirring and scraping up the fond on the bottom. Continue simmering until reduced by about two-thirds, 6-8 min longer, adding any accumulated salmon juices midway through.
❖Adjust heat to low, add remaining 1 tbsp butter, 1/4 tsp salt & pepper to taste. Stir constantly while butter melts into the sauce. Adjust seasoning as necessary.
❖Spoon sauce on or around salmon and top with the chives.
