Pan-seared Salmon With Sauteed Baby Spinach And A Pink Grapefruit Pinot Noir Sauce Recipe

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17 Ingredients

• 1/2 cup pinot noir
• 4 (6 oz) salmon fillets, skin on, scaled and scored
• 3 to 4 Tbsps cold unsalted butter, cubed
• 4 tsps chiffonade fresh basil leaves, optional
• 1 cup chicken stock
• 2 tsps sugar
• Pink Grapefruit Pinot Noir Sauce, recipe follows
• 3 sprigs fresh thyme
• 1 cup fresh squeezed pink grapefruit juice
• 1 1/2 tsps salt
• 1 Tbsp unsalted butter
• 1 garlic clove, smashed
• 1 tsp freshly ground black pepper
• 1/4 cup thinly sliced shallots
• Grapefruit segments
• 5 tsps olive oil
• 2 (10-oz) packages baby spinach, washed and spun dry