Pinot Noir Salmon

Ingredients
5 tablespoons butter, divided 
3 garlic cloves, minced 
2 carrots chopped 
1 onion, chopped 
1 celery rib, chopped 
1 (750-milliliter) bottle Pinot Noir 
4 (6-ounce) salmon fillets 
1 teaspoon sugar 
1/4 teaspoon salt 
1/8 teaspoon freshly ground pepper 


Preparation
Melt 2 tablespoons butter in a 10-inch, straight-sided skillet over medium heat. 

Add garlic and next 3 ingredients; sauté 15 minutes or until vegetables are 
tender and onion is lightly browned. 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. 

Transfer salmon to serving plate; cover with foil. Increase heat to high. 
Bring mixture to a boil; cook, uncovered, 10 minutes. 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. Remove from heat, 
and whisk in sugar, salt, pepper, and remaining butter. Serve sauce over salmon.