S02E01 Salmon with Red Wine Sauce and Spring Vegetables

40 minutes
makes 2 servings
recipe card salmon with red wine sauce
Ned Ludd | Portland, OR

Recipe Notes:
*sub ingredients if you can’t find them: use whats fresh and local!
*just buy demi-glace: it takes two days to make from

2 6-8oz Coho salmon fillets
1/2 cup dry red wine
2-4 sprigs fresh thyme and rosemary
1 stem green garlic, thinly sliced
6-8 overripe strawberries
2 tbsp demi-glace
5 hakurei turnips, halved
3-5 porcini mushrooms, cut into
large chunks
1 cup mixed onions (ramps, leek scapes, scallions)
cut into bite size pieces
2 tsp sherry vinegar
extra virgin olive oil
salt and pepper to taste

  1. preheat oven to 500°, with cast iron pan inside
  2. score skin, then salt salmon fillet liberally and let sit
  3. in meantime, heat saucepan to medium and add garlic, strawberries (but set 2 aside), herbs, red wine, demi-glace and let simmer and reduce
  4. add mushrooms and turnips to hot cast iron with salt and EVOO, then roast in oven for 15-20 minutes, turning at least once
  5. while vegetables are cooking oil a separate pan, place salmon skin side down and cook in oven for 12-20 minutes, until skin is golden and salmon is 90% cooked
  6. flip salmon, then add onions and sherry vinegar to other vegetables, and cook 3-5 more minutes. add last 2 strawberries to sauce, quartered, right before serving
  7. plate; vegetables on bottom, then sauce, then salmon skin side up on top

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