FEATURED RECIPE

from Trezomare

WOOD-FIRED SALMON WITH OLIVE OIL BRAISED VEGETABLES

Posted: 7/1/2010

INGREDIENTS:

Makes 1 serving
 
6 ounces varietal salmon
1 bulb fresh fennel
2 Yukon Gold potatoes
3 cups olive oil
3 cloves garlic
4 cups red wine
1/2 cup sugar
1/2 cup fresh cherries
5 sprigs thyme

INSTRUCTIONS:

Cut the fennel and potatoes into wedges, having 8 pieces of each. Combine olive oil, thyme, garlic, fennel, and potatoes in a baking dish, cover and bake for about 25 minutes.
 
In a small saucepot combine sugar and wine, over medium heat, until reduced enough to cover the back of the spoon and wine starts to thicken. While wine is reducing pit the cherries with a cherry pitter. When wine is reduced, turn off heat and add the cherries.
 
Season salmon with the oil that was used in the fennel and potatoes; brush it on. Grill salmon to desired temperature and assemble plate.

Cook Time:

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