The Ardent Epicure

An Ode to the Pleasures of Food

This is my all time favored of the fish family
Its distinctive flavor is an absolute delight for the anticipating pallet
Considered by many to be a “Brain Food”, as an excellent source of DHA and EPA
Salmon is also loaded with protein, vitamin D and Omega-3
How can you go wrong?

Note: If you are on the prowl for Wild-Caught Salmon look for Pacific rather than Atlantic salmon

Grilling Salmon:
Pre-heat your barbeque on high heat
Make sure to leave the skin on this will help in keeping the meat juicy and tender
Now I am not really going to tell you how to barbeque
As regardless of whom you are, your skills most likely surpass mine
However quick tip six minutes for each half inch of thickness
Or if cooking a whole salmon 20 minutes for each half pound

Because we are adding a flavorful sauce
Baste with oil and a bit of salt and pepper only

Black Cherry Pinot Noir Sauce

What you will need:

1 cup Pinot Noir
2 ½ cups Black Cherries seeded and coarsely chopped
2 tablespoons brown sugar and honey glaze
 (you can substitute with a pre made brown sugar and honey glaze or a demi-glaze)
8 tablespoons sweet cream butter, cut into cubes
1 teaspoon fresh flat leaf parsley
1 finely minced shallot

Brown Sugar and Honey Glaze:
1/4 cup pineapple juice
1/4 cup brown sugar
2 tablespoons honey
1/4 teaspoon sweet creamy unsalted butter
In a small sauce pan mix all ingredients until well blended

Putting it all together:
Use a small sauce pan over medium heat
Combine wine, black cherries and shallot
Simmer stirring occasionally until most of your liquid has evaporated about 15 minutes
Remove the Black Cherry bodies
Reduce heat to a low flame
Whisk in your glaze then slowly add butter
Continue to whisk until sauce ingredients have fully incorporated
Transfer your sauce to a bowl that can be placed over a pot of simmering water
Add back you Black Cherries
Once your salmon is grilled to satisfaction
Place on a serving platter and spoon your sauce over it’s surface
Garnish with parsley

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