Pan-Seared Salmon over Red Cabbage and Onions With Merlot Gastri

• sugar↗2 tablespoons
• water↗4 tablespoons
• balsamic vinegar↗2 tablespoons
• finely chopped shallot1⁄4 cup

  (2 oz)

• merlot or dry red wine↗1⁄2 cup
• canned beef broth↗1 cup
• cornstarch↗1 teaspoon
• salmon fillets↗4

  (5 ounce) skinned center-cut pieces salmon fillets (about 1 1/2 inches thick at thickest part)

• olive oil↗1 teaspoon
• Red Onions and Onions
• olive oil↗1 teaspoon
• red cabbage↗1 1⁄2 lbs

  cored, cut into 2-inch pieces, and layers separated

• red onion↗1⁄2 lb

  cut into 1-inch pieces and layers separated

• finely chopped fresh thyme2 teaspoons
• salt↗1⁄2 teaspoon
• teaspoon black pepper↗1⁄4

Step-by-step instructions

1. 1

   Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.

2. 2

   Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.

3. 3

   Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes.

4. 4

   Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.

5. 5

   Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes.

6. 6

   Add beef broth and boil until reduced to about 1 cup, about 8 minutes.

7. 7

   Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute.

8. 8

   Season sauce with salt and pepper and keep warm, covered.

9. 9

   Pat salmon dry and season with salt and pepper.

10. 10

    Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes.

11. 11

    Turn over and saute until just cooked through, about 3 minutes more.

12. 12

    Serve salmon on top of red cabbage and onions with sauce spooned over.