Notes: Fruity-tart verjus is the unfermented juice of unripe wine grapes.
1 cup verjus
1/4 cup finely chopped shallots
2 salmon steaks, each 1 1/4 inch thick (1 lb. total)
1 tablespoon butter
How to Make It
Place the verjus and the chopped shallots in an 8- to 10-inch frying pan over high heat. Add the salmon steaks. Cover and bring to a simmer. Reduce the heat and simmer until the fish is no longer translucent in the center, 4 to 5 minutes.
Lift the fish onto 2 dinner plates and keep warm. Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to 1/3 cup, 5 to 7 minutes, then whisk in the butter. Pour over the fish.
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