Had this for dinner tonight. The original recipe calls for balsamic vinegar,
but what the hell: when life gives you Banyuls, use it.
SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
2 tablespoons balsamic/Banyuls vinegar
2 tablespoons water
2 1/2 teaspoons lemon juice
2 teaspoons packed light brown sugar
1 6-ounce salmon fillet
2 teaspoons olive oil
Stir together vinegar, water, lemon juice and brown sugar. Pat salmon dry
and season with salt and pepper. Heat oil in nonstick skillet until hot but
not smoking. Increase heat to high and sear salmon, skin side up, about 4
minutes or until well-browned. Turn fillet over and sear 3-4 minutes more or
until just cooked through. Transfer salmon to plate and keep warm.
Carefully, VERY carefully, add vinegar mixture to skillet, where it will
bubble vigorously and steam. Simmer, stirring, until thickened and reduced
to about 3 tablespoons. Pour over salmon.
Felice