Name: Pan-Seared Salmon Over Red Cabbage and Onions with Merlot Gastrique
Cook time: 1 hr
Total time: 1 hr
Ingredients: 2 tablespoons sugar; 4 tablespoons water; 2 tablespoons balsamic vinegar; 1/4 cup finely chopped shallot (2 oz); 1/2 cup Merlot or other dry red wine; 1 cup canned beef broth; 1 teaspoon cornstarch; 4 (5-oz) skinned center-cut pieces salmon fillet (about 1 1/2 inches thick at thickest part); 1 teaspoon olive oil; Accompaniment: red cabbage and onions

Image may contain Food Dish Meal Pork Plant Vegetable and Culinary

Pan-Seared Salmon Over Red Cabbage and Onions with Merlot GastriqueRomulo Yanes

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon.

Active time: 1 hr Start to finish: 1 hr

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.