Pan-Seared Salmon Over Red Cabbage And Onions With Merlot Gastri

• 2 tablespoons sugar
• 4 tablespoons water
• 2 tablespoons balsamic vinegar
• 1/4 cup finely chopped shallot (2 oz)
• 1/2 cup merlot or 1/2 cup dry red wine
• 1 cup canned beef broth
• 1 teaspoon cornstarch
• 4 (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)
• 1 teaspoon olive oil
• Red Onions and Onions
• 1 teaspoon olive oil
• 1 1/2 lbs red cabbage, cored, cut into 2-inch pieces, and layers separated
• 1/2 lb red onion, cut into 1-inch pieces and layers separated
• 2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Red Cabbage and Onions:
2. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
3. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.
4. Make sauce:
5. Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.
6. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
7. Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.
8. Add beef broth and boil until reduced to about 1 cup, about 8 minutes.
9. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.
10. Season sauce with salt and pepper and keep warm, covered.
11. Cook salmon:
12. Pat salmon dry and season with salt and pepper.
13. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.
14. Turn over and saute until just cooked through, about 3 minutes more.
15. Serve salmon on top of red cabbage and onions with sauce spooned over.

sugar, water, balsamic vinegar, shallot, merlot, beef broth, cornstarch, center, olive oil, red onions, olive oil, red cabbage, red onion, thyme, salt, black pepper

Taken from www.food.com/recipe/pan-seared-salmon-over-red-cabbage-and-onions-with-merlot-gastri-513867 (may not work)