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Grilled Salmon




Source of Recipe


WKRG
Grilled Salmon

http://media.wkrg.com/images/scaled/media/news8/05-19-2011_recipe-200x0.jpg

GRILLED SALMON
WITH FRESH MANGO & PAPAYA SALSA


FOR THE FRUIT SALSA:

AMOUNTS: INGREDIENTS:

½ cup Red Pepper, small diced
½ cup Green Pepper, small diced
1 each Jalapeno, seeded, small diced
1 each Fresh Mango peeled, small diced
1 each Fresh Lime, squeezed for juice
½ each Fresh Papaya seeded, peeled, small diced
1 each Garlic Glove, minced
¼ cup Fresh Cilantro, chiffonade
To taste Freshly Ground Salt
To Taste Freshly Ground Pepper
METHOD:

1) Combine all ingredients together and gently mix. Let sit 30 minutes for flavors to develop. Adjust seasonings to taste before serving.

YIELD: 2 ½ cups or 4 Servings


FOR THE SALMON:

AMOUNTS: INGREDIENTS:

4 each (8-ounce pieces) Fresh Salmon Fillets
2 Tablespoons Peanut or Canola Oil
To taste Freshly Ground Salt
To Taste Freshly Ground Pepper

METHOD:

1) Preheat a heavy bottom sauté pan and add the oil. (You want the pan to be close to smoking point)

2) When the pan is hot enough add the seasoned salmon fillet and sear on all sides. Lower heat and cook until the desired doneness is desired. (About 4 minutes per side for medium doneness)

YIELD: 4 Servings

FOR THE BUTTER SAUCE:

AMOUNTS: INGREDIENTS:

1 Tablespoon Shallots, diced
½ Lemon Fresh Lemon, squeezed for juice
¼ cup White Wine
1 each Bay Leaf
5 each Whole Black Peppercorns
3 Sprigs Fresh Thyme
4 Tablespoons Heavy Cream (42%)
10 ounces Unsalted Butter, cubed
To taste Freshly Ground Salt
To Taste Freshly Ground Pepper

METHOD:

1) Combine shallots, Lemon Juice, white wine, bay leaf, peppercorns, and Thyme in a heavy bottom sauce pan. Gently reduce until almost all liquid is gone. At this point add the heavy cream and reduce until the cream makes many small bubbles that pile on top of each other.

2) Reduce the heat to low, while stirring, add the cubes of butter one at a time and stir until the butter is incorporated into the mix. You may need to remove from the heat on occasion because the butter cannot get too hot because it will break the sauce. Keep adding the butter until it is all incorporated.

3) Season to Taste with Salt and White Pepper. Remove from heat and strain through a fine sieve. Set aside and keep warm for service.

YIELD: 1 cup or 4 Servings (2 ounces each)