Pan-Seared Salmon with Cabernet-Butter Sauce

Salmon

2 tablespoons lemon-thyme leaves
1 teaspoon freshly cracked white pepper
1 clove garlic, minced
1 tablespoon snipped basil
4 seven-ounce boneless salmon filets, 1 1/2 inches thick
2 tablespoons olive oil

Combine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets in oil over high heat. Sear only one side until evenly golden brown, remove filets from skillet to platter, and place very briefly in hot oven (400-425 degrees) to finish cooking, just until pink on the inside.

Sauce

3 tablespoons rice vinegar
6 tablespoons San Saba or other good Cabernet
1 teaspoon chopped shallots
2 tablespoons crème fraîche.
3 ounces unsalted butter, cut in small pieces
Salt and freshly cracked pepper

Place vinegar, wine, and shallots in saucepan, and reduce by at least half over moderate heat. Add crème fraîche.

When mix comes to boil, reduce heat and whisk in butter until it is totally incorporated. Season with a little salt and pepper. Serve with seared salmon filets. Serves 4.

Victor Victorious was originally featured in Domain, May/June 1989