- 2 tablespoons sugar
- 4 tablespoons water
- 2 teaspoons balsamic vinegar
- 1/4 cup finely chopped shallot
- 1/2 cup Merlot, or other dry red wine
- 1 cup canned beef broth
- 1 teaspoon cornstarch
- 4 (4 ounce) fillets skinned center-cut pieces salmon fillet (about 1 1/2-inches-thick at thickest part)
- 1 teaspoon olive oil
- Make sauce: 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. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
- Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
- Cook salmon: Pat salmon dry and season with salt and pepper.
- 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. Turn over and saute until just cooked through, about 3 minutes more.
- Serve salmon with sauce spooned over.