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Wild King Salmon with Macerated Cherries
Featured Recipe from Pacific Northwest Wining & Dining
Ingredients:
1 cup Chukar® Dried Bing Cherries1 cup Port or MadeiraFour 8-ounce Yukon River King salmon or other wild salmon fillets2 tablespoons extra virgin olive oil Kosher salt Freshly ground black pepper8 tablespoons (1 stick) unsalted butter1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled Freshly grated zest of 1 orange1 cup smoked almonds, lightly crushed
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Directions:
To prepare the Macerated Cherries, place the dried cherries in a heatproof nonreactive bowl. Bring the port to a boil and pour over the cherries. Cover with plastic wrap and steep for 30 minutes. Cover and refrigerate if not using immediately.
Prepare a medium-low fire in a gas or charcoal grill. Brush the salmon with the olive oil and season with salt and pepper. Place the fillets on the grill skin side down away from direct heat. Cook for 3 to 4 minutes, turn the fish, and cook for 3 to 4 minutes more (for medium rare), or to the desired doneness.
While the fish is grilling, melt the butter in a medium skillet over medium-high heat. Cook until the butter turns brown and give off a nutty aroma. This is called beurre noisette in French, and translates as 'brown butter.' Remove the skillet from the heat and add the chopped rosemary, orange zest, almonds, and Macerated Cherries (drained and patted dry) in that order, pausing between each addition and stirring gently to allow each ingredient to render its essence into the butter. Be careful when adding the first two ingredients, as the butter may sizzle and pop. Season to taste with salt and pepper.
Place the salmon fillets on 4 dinner plates, top with the brown butter, and serve immediately.
Braiden Rex-Johnson recommends Pinot Noir with this entrée.
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