Wednesday, March 18, 2009
Salmon With Maple/Balsamic Glaze With Warm Fruit
You can tell it is Lent in Nebraska-the grocer had Scottish Salmon for $7.99 a pound. My Scotsman does not care for salmon much (stranger still, being from Seattle and all) but had to admit is was pretty tasty prepared this way. Personally, I think it is dill he dislikes more than salmon, so I avoided the typical preparation of dill and capers in butter sauce.
A one pound fillet fed three of us generously with vegetables, fruit and rice. The glaze may be prepared ahead and stored in the fridge until needed-then, simply warm it through and pour over the fish.
For The Glaze:
1/4 cup maple syrup
1/4 cup balsamic vinegar
6 dried figs, halved
6 dried apricots, halved
1 clove garlic, minced
1/4 teaspoon salt
Bring to a boil and then reduce to medium heat. Cook until reduced to a syrup (should reduce by about 1/4). Cool, then cover and chill until needed, or use immediately.
For The Fruit/Vegetable Side:
Olive oil3-4 tablespoons
6 stalks celery, trimmed, peeled and chopped coarsely
2 small hard variety apples (I used Gala) cut into eighths
A handful of red grapes
1/4 cup raisins
1/4 cup parsley, chopped
1 teaspoon dried thyme
1 tablespoon preserved lemon peel, chopped
Salt and Pepper
For The Salmon:
Rub both sides of salmon with olive oil. Heat a pan (cast iron is best) over medium-high heat and cook about 4-5 minutes per side until done. Drizzle with warm maple/balsamic glaze