A Perfect Marriage

One of the most common ingredients used in steak marinades and reductions is that of red wine and peppercorns. The flavours marry well and is a classic combination I have loved for years.

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
  

Preheat oven to 275F.
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

Cheers!