Roast Salmon Steaks with Pinot Noir Syrup

Name: Roast Salmon Steaks with Pinot Noir Syrup
Yield: makes 4 servings
Ingredients: 1/2 cup sugar; 2 cups Pinot Noir; 1 fresh rosemary sprig, plus 1 teaspoon chopped; 4 salmon steaks (about 1/2 pound each); Salt and freshly ground black pepper; 1 tablespoon balsamic vinegar; 1 tablespoon butter

December 20, 2011

This mysterious, dark extraordinarily delicious sauce is a kind of gastrique, a relatively simple sauce based on caramelized sugar. Note that if the sugar turns black and begins to smoke, you have burned rather than caramelized it. Throw it out and start again, with lower heat and more patience this time. And if the caramel sticks to your pan and utensils when you’re done, boil some water in the pan, with the utensils in there if necessary. The caramel will loosen right away.

Recipe notes

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