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Salmon with Sweet-and-Sour Pinot Noir Plums and Rosemary

This is Chef Ned’s recipe taken from Vancouver Eats by Joanne Sasvari.

The Pinot Noir intensifies the fruit flavours—and is delicious to sip. Pick one you love to drink, preferably from B.C., so you can serve the rest of the bottle with the finished salmon dish.

Serves 4

WHAT YOU NEED:

For the plums
  • 2 lbs plums, pitted and cut into quarters (divided)
  • 2 sprigs fresh rosemary, leaves coarsely chopped, plus extra for garnish
  • 2 tablespoons canola oil
  • 1 shallot, finely chopped
  • 3/4 cup honey
  • 1 cup good-quality Pinot Noir
  • 1/2 cup plum or red wine vinegar
  • 1 teaspoon sea salt
For the salmon
  • 4 (5-oz) salmon fillets, skin on
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1/2 lemon

WHAT YOU DO:

For the plums
  1. In a small bowl, combine half the plums and all of the rosemary and set aside for at least 10 minutes.
  2. Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for 1 minute until fragrant. Add remaining half of plums, honey, wine, vinegar and salt and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Add rosemary-infused plums and cook for another 5 minutes.
For the salmon
  1. Preheat oven to 400°F.
  2. Use paper towels to pat salmon dry and season with salt and pepper. Heat oil in a heavy-bottomed, ovenproof frying pan over medium heat until heated through. Carefully lay fish in pan skin-side up and cook for 30 seconds. Roast in oven for 2 to 3 minutes.
  3. Remove from oven. Flip fish skin-side down and return to the stovetop over medium heat. Add butter to pan and squeeze some lemon juice over each fillet. Baste for a minute by spooning melted butter over fish.
  4. Divide salmon between 4 plates and top with plums and wine sauce. Garnish with rosemary leaves and serve with remaining wine.