Pinot Noir-Poached Salmon

• 5 tablespoons butter, divided
• 3 garlic cloves, minced
• 2 carrots chopped
• 1 onion, chopped
• 1 celery rib, chopped
• 1 (750-milliliter) bottle Pinot Noir
• 4 (6-ounce) salmon fillets
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Melt 2 tablespoons butter in a 10-inch, straight-sided skillet over medium heat. Add garlic and next 3 ingredients; saute 15 minutes or until vegetables are tender and onion is lightly browned. Add wine; bring to a boil over high heat. Carefully place salmon into skillet. Cover, reduce heat to medium-low, and poach 5 minutes or until salmon flakes with a fork.
2. Transfer salmon to serving plate; cover with foil. Increase heat to high. Bring mixture to a boil; cook, uncovered, 10 minutes. Pour mixture through a wire-mesh strainer, and discard vegetables. Bring wine broth to a boil; cook over high heat 3 minutes or until reduced to 1/2 cup. Remove from heat, and whisk in sugar, salt, pepper, and remaining butter. Serve sauce over salmon.

butter, garlic, carrots, onion, celery, salmon fillets, sugar, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/pinot-noir-poached-salmon (may not work)