My belief is that salmon is just one of nature's perfect foods.
(as long as you get all of the bones out!)
( I may have a problem...)
The Salmon part of this feast is super super simple:
1. Really good filets of salmon. Avoid farmed if you can. (1/2 lb. per person)
2. Good Extra Virgin Olive Oil
3. Kosher Salt and Fresh Ground Pepper
4. A dash of Herbs de Provence
Grill salmon pink flesh side down for approximately 3 minutes, then flip over on skin side, grill for 7 minutes. Look for fat to start showing on surface of fish, indicating that it is done. DO not overcook!
Strawberry Balsamic Sauce
- 1 Tablespoon Olive Oil
- Fresh sprigs of rosemary, chopped for 1 Tablespoon (dried will work, but be careful, because sometimes dried is like floating pine needles in your sauce!)
- 1 Shallot finely minced (1/4 - 1/3 cup)
- 1/3 cup chicken broth
- 1/3 cup strawberry preserves
- 3 Tablespoons strawberry balsamic vinegar. Note: I used strawberry vinegar, but you plain balsamic vinegar is fine
- 3/4 cup sliced fresh strawberries (I also add blackberries when I can find them)
- 2-3 Tablespoons cold unsalted butter to whisk in the sauce at the end. This final step makes all the difference, trust me.
Heat pan on medium with olive oil, add shallots to skillet and cook for 1-2 minutes until starting to caramelize. Mix all chicken broth, strawberry preserves, vinegar and rosemary together in a separate bowl and then add to cooking shallots. Simmer 3-4 minutes until beginning to thicken, then add in the fresh strawberries. Simmer a few more minutes until thick, then whisk in the cold butter, 1 Tablespoon at a time, until your sauce becomes a nice consistency.
Serve on a bed of baby greens - fabulous!
And the wine? We highly recommend a lovely Pinot! We are a little picky about our Pinot (there are a lot of bad bad Pinots on the market) Luckily we found a fabulous choice from Stuhlmuller Vineyards last weekend, curated from their vines on the Russian River Valley.
I promise you, this simple sauce works magic on salmon!