- 1 pound salmon, cut into 4 fillets
- 2 teaspoons high-heat oil
- Salt and pepper, to taste
- 1 cup dry red wine
- 1/2 cup red wine vinegar
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 4 fresh tarragon sprigs, plus additional for garnish
- 6 tablespoons cold unsalted butter, cut into pieces
Heat oil in a heavy skillet over medium-high heat. Sprinkle salmon with salt and pepper; place skin-side up in the skillet. Cook until browned, about 5 minutes, then turn. Continue to cook until fish flakes easily and is barely translucent in the center, 3 to 5 minutes. Remove to a plate and keep warm.
Combine wine, vinegar, shallots, garlic and tarragon to the skillet used for the salmon. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes; remove tarragon sprigs.
Whisk in butter, 1 tablespoon at a time, adding each piece before the previous one has melted. Continue until all butter is incorporated and sauce coats the back of a spoon, removing pan from the heat periodically to prevent sauce from getting too hot and breaking. Pour sauce over fish; serve immediately.