garnish with balsamic syrup
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 6-10 minutes
Wine Suggestion: Indian Wells Red Blend, Columbia Valley Sauvignon Blanc, Columbia Valley Syrah
6 5-oz. portions salmon fillet
salt
1 lemon
olive oil
Heat a grill to medium high heat. Lightly oil the salmon and sprinkle liberally with ground pepper and season with salt. Place the salmon on the grill and cook on each side about 3-4 minutes depending on thickness of the fillet. Remove from the heat and drizzle with the lemon juice. Top with the salsa and serve.
1/3 c. sundried tomatoes in oil, drained and finely chopped
1/3 c. pitted picholine olives, finely chopped
1 clove garlic, minced
2 ripe tomatoes, charred over open flame, peeled and fine diced
1-2 Tbs. chopped capers
2 Tbs. chopped Marcona almonds
1 Tbs. balsamic vinegar
1 tsp. red wine vinegar
3 Tbs. extra virgin olive oil
2 Tbs. mixed chopped herbs i.e. basil, Italian Parsley, oregano
salt and pepper
Combine all the ingredients in medium bowl and toss to combine. Season with salt and pepper to taste.
1 part Balsamic Vinegar
2 parts sugar
Combine ingredients in a sauce pan. Over medium heat reduce until mixture is a thick syrup. Drizzle over salmon and salsa for service.
