Since it’s summertime, I’ve been fixing a ton of salmon. Some of it is the fresh that we’ve(okay, my husband) has been catching, and some of it last year’s vacuum-packed and frozen, as I’m trying to make room in the freezer for this year’s catch.
Last week, I decided to try recipe that I came up with. I fixed a Grilled Salmon fillet with a Pinot Noir sauce served on top of sauteed bok choy. The bok choy was a simple saute-olive oil, a little chopped proscuitto, sliced bok choy, and salt and pepper.
The salmon I just rubbed with olive oil, salt and pepper and grilled until just barely done. You don’t want to overcook salmon or it is very dry.
Pinot Noir Sauce
1/2 cup Pinot Noir
1/8 cup honey
1/8 cup mustard seed
1/8 cup red wine vinegar
1 tablespoon chopped shallot
1 teaspoon chopped tarragon
Salt and pepper to taste
1 tablespoon butter
Place wine in a small saucepan over high heat and boil until reduced by half. Remove from heat and stir in honey until dissolved. In a separate small skillet, warm mustard seeds until they begin to pop and are fragrant. Remove from heat and add to wine mixture. Add the vinegar, shallot, tarragon, salt and pepper to the wine mixture. If the mixture seems too thin, bring to a boil and reduce to desired consistency. Before serving, whisk in 1 tablespoon butter.
To plate, place the sauteed bok choy on a plate. Place the salmon fillet on top, then spoon on the pinot noir sauce. Delicious served with Pinot Noir.