Dragon Salmon

D&D 2024 recipe: Dragon Salmon. Source: Heroes' Feast. recipe type Elven, serves 4, diet Vegan Ingredients 1.5 pounds skin-on salmon fillet, pinbones removed if necessary, cut crosswise into 4 equal pieces, and blotted dry Kosher salt and freshly ground black pepper 2 tablespoons neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed 2 tablespoons unsalted butter 1 shallot, finely chopped 1 teaspoon minced fresh thyme 0.67 cup fruity, medium-bodied red wine, such as Pinot Noir, Côtes du Rhône, or Zinfandel 0.33 cup low-sodium chicken broth 1.5 tablespoons minced fresh chives for garnish Instructions Preheat the oven to 200°F with a rack in the middle of the oven. Sprinkle the salmon lightly with salt and pepper. In a large nonstick skillet over medium-high heat, warm the oil until shimmering. Add the salmon flesh-side down, leaving at least ¼ inch of space around the pieces, and cook, undisturbed, until the bottoms of the fillets start to turn opaque, 3 to 4 minutes. Gently flip the fillets skin-side down, and cook, again undisturbed, until they are no longer translucent on the exterior and are firm when gently pressed, about 3 minutes for rare or 4 minutes for medium. Transfer the salmon to a heatproof plate, tent loosely with foil, and place it in the oven to keep warm. Wipe out the skillet, add 1 tablespoon of the butter, and melt it over medium-low heat. Add the shallot, thyme, and ¼ teaspoon salt and cook, stirring constantly, until the shallot softens, about 1 minute. Add the wine and broth, adjust the heat to medium-high, and bring the mixture to a simmer, occasionally stirring and scraping the bottom of the skillet to loosen and dissolve any browned bits. Continue simmering until reduced by about two-thirds, 6 to 8 minutes longer, adding any accumulated salmon juices midway through. Adjust the heat to low, add the remaining 1 tablespoon butter, ¼ teaspoon salt, and pepper to taste. And stir constantly while the butter melts and incorporat...