and orange zest
Yield: 4 servings
Prep Time: 1 hour to marinate salmon
Cook Time: 30 minutes
Wine Suggestion: Canoe Ridge Estate Merlot, Columbia Valley Syrah
4 6oz portions of salmon
4 Tbsp blackberry preserves
1 Tbsp syrah
1 tsp orange zest
½ tsp salt
Blackberry sauce, recipe follows
Combine the preserves, syrah, zest, and salt in a small bowl. Cover the salmon with the blackberry mix and marinate for 1 hour.
Preheat the oven to 350°.
To cook the salmon, place on a baking sheet into the oven and bake about 8-10 minutes depending on thickness of fillet. Remove from the oven and place on the serving plate with some of the sauce over each piece.
4 slices maple smoked bacon, small dice
8 shallots, julienned
1 oz balsamic vinegar
3 oz red wine vinegar
4 oz syrah
4 oz butter, cut up small
salt
Heat a small saute pan over medium high heat, add the bacon and cook until it is lightly browned. Add the shallots to the bacon and cook 2-3 more minutes. Drain the shallots and bacon and set aside. Combine the balsamic vinegar and red wine vinegar in a small saucepan and then reduce the liquid over high heat to 1 oz. Add the syrah and again reduce to 1oz. Remove from the heat and whisk in the butter, piece by piece. Add the reserved bacon and shallots. Season to taste with the salt.
