Salmon With Pinot Noir Sauce

It's Friday again and Sara's daughter is not here so nobody invite us for dinner. Well, to make it clear. In Jewish Religion, Friday night is a special night wherein the family gather together. They usually have a "Shabath Dinner" Shabbath usually observed every week. Begins at sundown on Friday and ends on sundown on Saturday. It is the seventh day of the week where GOD rested after creating the earth. And its for the Religion, Jews people observe Shabath that no work be done between Friday  and Saturday night. As well, cooking should be done, and meals must be prepared before in advance of Shabbath.

Since its summertime, I decided to try a recipe of Sarah that I found in her booklet. Because she likes salmon I bought frozen salmon and thaw it. When its thawed I just robbed with oil, salt and pepper and grilled it until its done. You don't need to overcook it because it came up very dry. Then I fixed a grilled salmon with pinot noir sauce served on top of sauteed bok choy. The bok choy have to be sauteed with olive oil with little bit salt and pepper.

To make Pinot Noir Sauce 

1/2 cup of pinot noir sauce 

1/8 cup honey

1/8 cup mustard seed

1/8 cup red wine vinegar

1 tablespoon chopped shallot/onion

1 tablespoon chopped tarragon

salt and pepper to taste

1 tablespoon butter

Then, place wine in a small saucepan over high heat and boil under reduced by half. Remove from heat and stir in honey until dissolve. In separate small skillet, warm mustard seeds until they began to pop and are fragrant . Remove from heat and add to wine mixture. Add the vinegar, onion, tarragon , salt and pepper to the wine mixture. If the mixture seems to thin bring to boil and reduced to a desired consistency. Before serving, whisk 1 tbsp. butter.

To serve, place the sauteed bok choy on a plate. Place the salmon fillet on the then poured pinot noir sauce over it. I love it, so tasty with pinot noir sauce.