Monday, March 29, 2010
Balsamic Cherry Glazed Salmon
I loved a salmon dish at the Rialto Cafe in downtown Denver, glazed with a wonderful balsamic cherry sauce. Below is my attempt at approximating the dish and it was, I have to say, delicious! Wonderful served with either wild rice or garlic mashed potatoes and side of asparagus or fresh green beans.
To grill the salmon, I simply rinse and pat the salmon dry and sprinkle lightly with grill or steak seasoning and grill each side in a screamin' hot grill pan with a generous squiggle of olive oil. I prefer my salmon a bit moist in the middle so I try not to over cook. While salmon is grilling prepare this easy rich reduction sauce:
In a medium sized skillet mix:
1/2 c. white or red wine
1/4 c. balsamic vinegar (if you don't like balsamic, a red wine vinegar can also be used)
1/4 c. dried cherries (Or a dried berry mix)
1 clove minced garlic
little squeeze lemon
3 T. cherry preserves (my substitute other berry preserves if you don't have cherry on hand)
1 T. brown sugar
Simmer sauce until it is reduced by nearly half, and getting syrupy. Add salt at this point, to taste. Spoon over grilled salmon.
(Would also be nice to add some sauteed shallots to this dish if you have a little extra time!)