Salmon with sweet-and-sour Pinot Noir plums and rosemary

By Ned Bell
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For the plums:

  • 900 grams 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 (140 grams) salmon fillets, skin on
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 1/2 lemon


For the plums:

  1. In a small bowl, combine half the plums and all of the rosemary and set aside for at least ten minutes.
  2. Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for one 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 five 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 two to three 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 four plates and top with plums and wine sauce. Garnish with rosemary leaves and serve with remaining wine.


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