✤2- 6 oz salmon filets
✤ Salt
✤1 tbsp vegetable oil
For the sauce:
✤1 tbsp butter
✤2 tbsp (~20g) minced shallots
✤1 clove garlic, minced
✤2-3 sprigs fresh thyme
✤1 cup (~195g) halved concord grapes, seeds removed
✤1 tbsp (21g) honey
✤1/2 cup red wine
✤1 tbsp balsamic vinegar
✤1 oz walnuts, toasted (5-7 min over med-low heat)
❖Pat salmon filets dry with paper towel. Sprinkle with salt and let sit on counter 15 min.
❖In a small saucepan, melt the butter over med-low heat. Add the shallots, garlic & thyme and sauté until fragrant, about 2-3 min. Add the grapes and sauté 3-5 min or until they start to soften and burst. Add the red wine, balsamic vinegar & honey and simmer over med heat until reduced by half, about 7-10 min. Taste and adjust seasoning as necessary.
❖Add the vegetable oil to a skillet over high heat until it just starts to smoke. Add the salmon skin-side down, press on it with a spatula to flatten out and reduce heat to medium. Cook 8 min per inch of thickest part of filet, flipping 3/4 of the way through. Do NOT touch before flip. Temp to 140°-145°F.
❖Serve with sauce.
