Salmon in Red Wine with Apricots

Red wine and salmon might sound unconventional, but the combination works beautifully here. The dry red wine reduces with fish stock into a concentrated, slightly fruity sauce, and dried apricots soften in that liquid as the salmon bakes, adding pockets of tangy sweetness.

Dust the salmon in flour and brown it on all sides first. The flour creates a thin crust that seals in moisture and helps thicken the sauce later. Discard the oil after browning so the sauce starts clean, then deglaze with wine and stock to pick up all the fond from the pan.

Seven minutes in the oven finishes the salmon gently while the apricots plump. Back on the stovetop, reduce the liquid until it thickens slightly, then whisk in cold butter off the heat. That butter emulsifies into a glossy, restaurant-style sauce that clings to each slice.

Kitchen Tips

• Pat the salmon completely dry before flouring. Moisture prevents browning and makes the flour paste instead of crust.
• Use a dry red wine you’d actually drink. Cooking concentrates both good and bad flavors.
• Whisk the butter in off the heat. Too much heat breaks the emulsion and you get greasy sauce instead of glossy.
• Slice the salmon at an angle for a wider, more elegant presentation on the plate.

Variations

• Use dried cherries instead of apricots for a darker, more tart fruit pairing.
• Swap red wine for a dry white wine and use golden raisins for a lighter version.
• Add a sprig of thyme or rosemary to the sauce while reducing for an herbal note.