2 pounds plums, pitted and cut into quarters (divided)
2 sprigs fresh rosemary leaves coarsely chopped, plus extra for garnish
2 tablespoons canola oil
¾ cup honey
1 cup good-quality Pinot Noir
½ cup plum or red wine vinegar
1 teaspoon sea salt
4 (5-ounce) salmon fillets, skin on
Sea salt and freshly ground black pepper, to taste
1 tablespoon canola oil
2 Tbsp unsalted butter
In a small bowl, combine half the plums and all of the rosemary and set aside for at least 10 minutes.
Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for one minute until fragrant. Add remaining half of plums, honey, wine, vinegar and salt and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Add rosemary-infused plums and cook for another five minutes.
Preheat oven to 400 degrees Fahrenheit. Use paper towels to pat salmon dry and season with salt and pepper. Heat oil in a heavy-bottomed, ovenproof frying pan over medium heat until heated through. Carefully lay fish in pan skin-side up and cook for 30 seconds. Roast in oven for two to three minutes.
Remove from oven. Flip fish skin-side down and return to the stovetop over medium heat. Add butter to pan and squeeze some lemon juice over each fillet. Baste for a minute by spooning melted butter over fish.
Divide salmon between four plates and top with plums and wine sauce. Garnish with rosemary leave and serve with remaining wine.