Pinot Noir-Poached Salmon

Ingredients

• 5 tablespoons butter divided
• 2  carrots chopped
• 1 rib celery chopped
• 3  garlic cloves minced
• 1  onion chopped
• 0.1 teaspoon pepper freshly ground
• 750 milliliter pinot noir chocolate brownies 
• 24 ounce salmon fillet 
• 0.3 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• frying pan
• whisk
• sieve
• aluminum foil

Directions

1. Melt 2 tablespoons butter in a 10-inch, straight-sided skillet over medium heat.
2. Add garlic and next 3 ingredients; saut 15 minutes or until vegetables are tender and onion is lightly browned.
3. Add wine; bring to a boil over high heat. Carefully place salmon into skillet. Cover, reduce heat to medium-low, and poach 5 minutes or until salmon flakes with a fork.
4. Transfer salmon to serving plate; cover with foil. Increase heat to high. Bring mixture to a boil; cook, uncovered, 10 minutes.
5. Pour mixture through a wire-mesh strainer, and discard vegetables. Bring wine broth to a boil; cook over high heat 3 minutes or until reduced to 1/2 cup.
6. Remove from heat, and whisk in sugar, salt, pepper, and remaining butter.
7. Serve sauce over salmon.