As promised, here is David Pisegna's brilliant recipe for Herb-Roasted Salmon with Pinot Noir Sauce, a dish that's brought us so much joy on special occasions over the past 30 years...
Just do it. Make it. Love it.
Herb-Roasted King Salmon with Pinot Noir Sauce
(4 servings)
Herb-roasted salmon served with a rich butter sauce is a specialty at Seattle’s Sorrento Hotel.
2 T plus 2 t peanut oil
1 shallot, chopped
1/3 C coarsely chopped mushrooms
1/2 C Pinot Noir
5 sprigs of fresh tarragon
5 sprigs of fresh thyme
5 sprigs of fresh fennel tops
1/2 C fish stock or bottled clam juice
1/4 C heavy cream
1 stick (4 oz.) unsalted butter
1 t fresh lemon juice
1/2 t salt
1/4 t freshly ground pepper
4 salmon fillets with skin on (about 6 oz. each), preferably King Salmon
1. In a medium saucepan, heat 2 teaspoons of the oil over high heat. Stir in the shallot and mushrooms and sauté until soft, 2 to 3 minutes. Add the wine and 1 sprig each of tarragon, thyme and fennel. Cook until the liquid is reduced by half, about 2 minutes. Add the stock and cream and cook until reduced to 3 tablespoons, about 10 minutes. Remove from the heat and whisk in 4 tablespoons of the butter. Strain the sauce. Stir in the lemon juice, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; cover and set aside.
2. Preheat the oven to 400˚. Season the fish with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large heavy skillet, heat the remaining 2 tablespoons oil over high heat. Add the salmon fillets, skin-side up, and sauté, turning once, until lightly browned, about 1 minute on each side.
3. With a wide spatula, remove the fillets and invert them into a baking dish. Using a knife, carefully peel back the skin from each fillet, leaving it attached at the end. Place 1 sprig each of tarragon, thyme and fennel and 1 tablespoon of butter on top of each piece of fish. Cover with the skin and bake until the fish is opaque throughout, 6 to 8 minutes.
4. Remove the skin and herbs from each fillet. Spoon 2 tablespoons of the warm sauce onto each of 4 dinner plates. Place a fillet on top. Garnish with additional herbs, if desired, and serve at once.
--- David Pisegna, The Sorrento Hotel, Seattle
(Originally published in The Best of Food & Wine 1988 Collection)