55min 4 ppl
Salmon Bourguignon
63 minutes
4 people
Hardover 60 min or 12+ steps
63 min · 11 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 48g
Carbs 14g
Fats 31g
About this dish
A bold red-wine braise built on a proper lardons-and-mushroom fond gives this salmon the depth of a classic bœuf bourguignon — the secret is reducing the wine hard before the fish ever enters the pan, so the alcohol bitterness is gone and only concentrated, glossy richness remains.
Allergy Info
Dairy, Gluten, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chestnut mushroomsquartered300 g
- Pearl onionspeeled200 g
- Garlic clovesfinely sliced3 cloves
- Fresh thyme2 sprigs
- Flat-leaf parsleyfinely chopped1 tbsp
Fish & Seafood
- Salmon filletsskin-on, pin-boned4 x180g
- Smoked salmoncut into lardons (or smoked pancetta)200 g
Dairy & Eggs
- Unsalted buttercold, cubed30 g
Tins & Jars
- Fish stockgood quality300 ml
- Tomato Purée2 tbsp
Dried Goods
- Plain flour1 tbsp
Spices & Seasonings
- Bay leaves2 leaves
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Full-bodied red Burgundyor Pinot Noir750 ml
- Olive oil2 tbsp
Utensils
- Heavy-based casserole or deep skillet
- Meat thermometer
- Slotted spoon
Method
1
Pat salmon fillets dry with kitchen paper and season all over with half the salt and all the pepper. Dice smoked lardons, quarter mushrooms, peel pearl onions, slice garlic, and cube cold butter. Measure out wine and stock.
Approx. 5 minutes
2
Pour the wine into a medium saucepan and bring to a vigorous boil over high heat. Reduce until you have roughly 350ml — about 15 minutes — then set aside. The wine should smell jammy and sweet, not sharp.
Approx. 15 minutes
3
Heat 1 tbsp olive oil in a wide, heavy-based casserole or deep skillet over medium-high heat. Add the lardons and cook, stirring occasionally, until golden and the fat has rendered — about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Approx. 5 minutes
4
Add the pearl onions to the same pan and cook over medium heat, turning occasionally, until deeply golden on all sides — about 8 minutes. Remove and set aside with the lardons.
Approx. 8 minutes
5
Add the remaining 1 tbsp olive oil to the pan, raise heat to high, and cook the mushrooms in a single layer without stirring until well browned — about 4 minutes. Season with remaining salt, then remove and set aside.
Approx. 4 minutes
6
Reduce heat to medium. Add the garlic and cook, stirring, until fragrant and just golden — about 1 minute.
Approx. 1 minute
7
Stir in the tomato purée and flour, coating the garlic. Cook, stirring constantly, until the paste darkens slightly — about 2 minutes.
Approx. 2 minutes
8
Pour in the reduced wine and fish stock, scraping up any browned bits from the base. Add thyme and bay leaves, then return the lardons and pearl onions to the pan. Simmer over medium-low heat until the sauce coats the back of a spoon — about 10 minutes.
Approx. 10 minutes
9
Nestle the salmon fillets skin-side down into the sauce. Cover and cook over low heat until the salmon reaches an internal temperature of 63°C on a meat thermometer — about 7–8 minutes depending on thickness.
Approx. 8 minutes
10
Remove the salmon carefully and set aside. Discard thyme sprigs and bay leaves. Return mushrooms to the sauce, then take the pan off the heat and swirl in the cold butter cubes one at a time until the sauce is glossy and lightly thickened.
Approx. 3 minutes
11
Return the salmon to the pan, spoon the sauce and vegetables over the top, and scatter with chopped parsley. Serve immediately from the pan.
Approx. 2 minutes
