• Salmon Steak 16 oz.


• Salmon Steak House Seasoning


• Pinot Noir Sauce


• 2 shallots (diced)


• ½ carrot (diced)


• 1 celery stalk (diced)


• 2 bottles Pinot Noir


• 2 cups veal demi


• 1 cup red wine vinegar


• ½ cup sugar


• 2 cups heavy cream


• 1 bay leaf


• 4 sprigs of Tarragon

1. Sauté shallots, carrots and celery with olive oil in a saucepan.

2. Add Pinot Noir, veal demi, red wine vinegar, sugar, bay leaf and tarragon.

3. Reduce until the liquid evaporates enough for the sugar to begin to bubble and caramelize.

4. Add heavy cream and bring to a boil for five minutes.

5. Remove from heat, strain and season with salt and pepper.