For this recipe I used salmon instead of beef for a lighter more seasonal dish.
Be sure to simmer the sauce slowly so that it gets really thick and syrupy.
This would make a perfect dish for entertaining with baby boiled potatoes and carrots tossed with rosemary and olive oil.
Slow Baked Fillet of Salmon with a Red Wine and Peppercorn Glaze.
- 1 tbsp ginger minced
- 1 1/2 cups red wine
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- juice of one orange
- 1 tbsp cracked peppercorn
- ~olive oil
- 1 large boneless salmon fillet
In a small pot combine the first 6 ingredients. Bring to a boil then reduce to medium and cook until thickened and syrupy( about 15 to 20 minutes).
Brush a shallow roasting pan with olive oil. Add the fish and cook in the oven until the skin lifts.
Remove skin and discard. Baste salmon with the glaze and return to oven. Baste one more time while baking for 30 to 40 minutes until the fish is opaque.
Drizzle leftover glaze over salmon and serve.
Wine Suggestion: Barolo