Monday, December 3, 2012

Lundi: Recipes

Up in my neck of the woods, where salmon is king (you might be from the Pacific Northwest if you get that lame joke), it is not uncommon for fishermen to stow the biggest salmon they catch in their freezer whole. There it will wait, lovingly wrapped to guard against freezer burn after been split and gutted, to await just this time of year. Some families serve this delight one night during Chanukah or as Christmas dinner. It is a real treat. If you happen to have access to a whole salmon, I have a wonderful recipe for grilled salmon with Pinot Blanc sauce.

1 whole salmon, 4 to 6 pounds, gutted, rinsed and dried (I like to remove the head and tail for aesthetic purposes but, if you like your food staring at you, who am I to argue?)
1 6 ounce jar nonpareil capers, drained
6 green onions, cut in half lengthwise
1 lemon, thinly sliced
1/2 red onion, thinly sliced
1/2 cup olive oil
Salt and pepper to taste

Season the inside of your fish with salt and pepper. Place capers, green onions, lemon and onion slices along the inside of the fish and tie it up with three or four lengths of twine. Score the thickest parts of the salmon with a knife to ensure even cooking. Drizzle the salmon skin with olive oil to prevent sticking.

Warm grill to 325. Pop in the salmon and, with lid vents open, grill on one side about 20 minutes or until skin is crisp and brown. Now turn the salmon and continue to cook for another 15 to 20 minutes. Fish should reach an internal temperature of 130. Remove from heat and let rest for carry-over cooking, about another 15 minutes. Meanwhile...

For the sauce:

1/4 cup olive oil
1 tablespoon red chili flakes
2 cloves garlic, minced
2 cups Pinot Blanc (my favorite: Michel-Schlumberger)
Juice of one lemon
1/2 cup butter, cubed
Salt and pepper to taste

Saute chili flakes and garlic in olive oil until soft (not brown). Add Pinot Blanc and lemon juice. Let this simmer to reduce by about half. Add butter one cube at a time to tighten up the sauce.

Cut up your fish and serve skin side down. Drizzle a little sauce over each slice just before serving.

This is great with a nice green salad, rice or garlic mashed potatoes and - of course - a bottle of Pinot Blanc. Bon appetite ~

Header: Still Life with Two Glasses of Wine by Albert Anker via Old Paint


Timmy! said...

Mmmmmmmmmmmmm... Grilled salmon.

We still have some Copper River red salmon filets in our freezer, but no whole frozen Kings, I'm afraid.


Pauline said...

This would be just as good with filets or steaks, I think. What we're missing is Pinot Blanc, but one could easily make a tasty sauce with Abe's Funky Jug O White Wine I'm sure :)