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| Salmon with Cabernet Sauce |
| 6 Salmon Fillets with skin salt and pepper 8 sprigs tarragon, plus additional for garnish 1 1/2 c. California cabernet sauvignon 1/4 c. tarragon vinegar 1/4 c. minced shallots 2 sprigs parlsey 1 tsp. whole black peppercorns 2 sticks of cold butter |
| 1. Heat oven to 400 degrees. 2. Butter a large baking sheet and arrange salmon, skin side down. Sprinkle with salt and pepper and 1 sprig of tarragon each. 3. Combine wine, vinegar, shallots, 2 sprigs tarragon, parsley, and pepper corns. Boil over high heat until the liquid is reduced to 1/4 c. Remove sauce from heat, and whisk in 1/2 c. butter at a time. 4. Meanwhile, bake salmon about 10 minutes. Transfer salmon to a platter, garnish with tarragon sprigs. Serve the sauce on the side. |