Peppered Salmon Served With A Tomato Bordelaise Posted on April 21st, 2009
Ingredients:
- Salmon Medallion – 4 oz
- 3 color pepper grind – to taste
- Salt – to taste
- Chived – chopped – 1/4 oz
- Bordelaise Sauce – 1/4 cup
- Tomato concasse – 2 tbsp
- Chopped chives – 1 tbsp
- Butter – 1 tbsp
- Red wine – 1/4 cup
- Shallots – 1 tbsp
Preparation:
Pepper and sear the salmon medallion over medium high heat. Place into oven to finish cooking. In a small pan, saute wshallots and concasse tomatoes. Deglaze with red wine and reduce. Add bordelaise sauce and finish with butterm chopped chives and season to taste.